Citrus Salad with Watercress & Shaved Parmesan
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | small |
red onion
finely diced |
|
2 | tablespoons |
red wine vinegar
|
|
4 ½ | tablespoons |
olive oil, extra-virgin
|
|
5 | cups |
watercress
rinsed and large stems trimmed |
|
2 | each |
belgian endive
cut into 2-inch pieces |
* |
1 | large |
grapefruit
peeled and sectioned, juice reserved |
|
1 | large |
oranges
peeled and sectioned, juice reserved |
|
3 | tablespoons |
parsley leaves
freshly chopped |
|
1 | x |
Parmesan cheese
shaved, as needed |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
0.5 | small |
red onion
finely diced |
|
30 | ml |
red wine vinegar
|
|
68 | ml |
olive oil, extra-virgin
|
|
1.2 | l |
watercress
rinsed and large stems trimmed |
|
2 | each |
belgian endive
cut into 2-inch pieces |
*
|
1 | large |
grapefruit
peeled and sectioned, juice reserved |
|
1 | large |
oranges
peeled and sectioned, juice reserved |
|
45 | ml |
parsley leaves
freshly chopped |
|
1 | x |
Parmesan cheese
shaved, as needed |
*
|
Directions
Combine onion and vinegar in a small bowl, let stand 30 minutes.
Whisk olive oil into onion mixture, season with salt and black pepper.
Mix together watercress and endive in a medium bowl.
Add fruit and juice, onion mixture, and parsley, toss to evenly coat.
Divide among four salad plates.
Garnish with shaved parmesan and serve.