Watercress Salad

Vegetarian Today - - Table For Two -

To suprême a grape­fruit means to sep­a­rate the seg­ments by re­mov­ing the skin, pith, mem­branes, and seeds.

Makes 2 serv­ings To­tal time: 10 min­utes


1 ruby red grape­fruit


1 Tbsp. each veg­etable oil and white wine vine­gar 11/2 tsp. minced shal­lots 1/2 tsp. each Di­jon mus­tard and honey


1 bunch watercress (4 cups) 2 oz. Pecorino Ro­mano, shaved (op­tional) Salt and black pep­per to taste

Suprême grape­fruit, then squeeze juice from mem­branes; re­serve seg­ments and juice sep­a­rately.

Whisk to­gether 2 Tbsp. re­served grape­fruit juice, oil, vine­gar, shal­lots, Di­jon, and honey for the vi­nai­grette.

Toss watercress, Pecorino Ro­mano, and grape­fruit seg­ments with vi­nai­grette; sea­son with salt and pep­per.

Per serv­ing: 192 cal; 12g to­tal fat (0g sat); 0mg chol; 44mg sodium; 14g carb; 2g fiber; 9g pro­tein

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