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
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Ingredients
- Main salad ingredients
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2 bunches
watercress, with hearty green leaves
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4
endives
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1
large red grapefruit
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2 tablespoons
sea salt or kosher salt
- Mustard Olive-oil dressing
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1 teaspoon
mustard, preferably Dijon-style
-
2 tablespoons
olive oil, preferably organic extra virgin
-
1/2 teaspoon
freshly ground black pepper, with the "fine" setting.
-
1
large lemon, preferably juicy
Directions
- Main salad ingredients
-
Trim the ends of the watercress sprigs.
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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.
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Slice the grapefruit in half, carefully scoop out each half and cut into approximately 2" x 2" wedges, and drop into the bowl.
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Mix thoroughly and then dress it with the mustard-olive oil dressing, stirring it in.
- Mustard Olive-oil dressing
-
Mix the mustard and the olive oil together in a large bowl, and using a stainless steel whisk, whisk the emulsion.
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Squeeze the lemon into the bowl, and continue whisking.
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Mix the pepper into the dressing.
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