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Author Notes: I thought of this one hot sultry afternoon when I was looking for something to serve friends that were coming over - something light, breezy but with a tang. —THE MATH CHEF
Main salad ingredients
bunches watercress, with hearty green leaves
large red grapefruit
tablespoons sea salt or kosher salt
- Trim the ends of the watercress sprigs.
- Soak the bunches of watercress in water salted with the sea salt or kosher salt for a half hour, rinsing them afterwards in cold filtered water.
- Break off the individual endive leaves, and soak them in salted water as well, also for a half hour, rinsing them afterwards in cold filtered water as well.
- Slice the grapefruit in half, carefully scoop out each half and cut into approximately 2" x 2" wedges, and drop into the bowl.
- Mix thoroughly and then dress it with the mustard-olive oil dressing, stirring it in.
Mustard Olive-oil dressing
teaspoon mustard, preferably Dijon-style
tablespoons olive oil, preferably organic extra virgin
teaspoon freshly ground black pepper, with the "fine" setting.
large lemon, preferably juicy
- Mix the mustard and the olive oil together in a large bowl, and using a stainless steel whisk, whisk the emulsion.
- Squeeze the lemon into the bowl, and continue whisking.
- Mix the pepper into the dressing.
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Recipe with Green Stuff