I don't know what to write about this salad other than it's probably the prettiest salad I've ever made, and definitely one of the tastiest.
I get these cravings for something light and summery. The stews and soups are nourishing, but can be heavy. With all of the citrus I've been stocking up on, I can't resist eating some with every meal.
Watercress has such a peppery bite to it. It goes so well with citrus. The grapefruit and oranges were particularly sweet. The natural progression for a vinaigrette was something salty and pungents. Capers, olives, and mustard. It was marvelous, I tell you, marvelous!
Watercress Citrus Salad with Olive-Caper Vinaigrette
To serve 4 as a small side salad
1 giant Texas red grapefruit or 2 small, segmented
2 medium sweet oranges, segmented
1 bunch (about 4 oz.) watercress, washed and dried
For Olive-Caper Vinaigrette: (makes about 3/4 cup, you will have some leftover)
2 tsp. capers, drained
4-5 large olives (use your fave)
1 small shallot, minced or 2 tsp. finely chopped sweet onion
1/4 to 1/2 tsp. Dijon mustard
juice of 1 lemon (about 2 tbsp.)
1/4 to 1/2 cups extra virgin olive oil
pinch of salt (only if you need it)
white or black pepper, to taste
Arrange citrus segments and watercress on a large serving platter. Drizzle with a few tablespoons of the vinaigrette. Serve.
Put all of the ingredients into a small jar with a tight-fitting lid. Shake well.
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