Salad: United States – Watercress, Fennel & Grapefruit Salad with Pistachio-Lemon Vinaigrette

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Total 20 min

Ingredients

4 cups (loosely packed) watercress, trimmed
2 cups baby arugula
1 medium fennel bulb, very thinly sliced (reserve fronds for garnish)
1 large ruby red grapefruit, segmented (reserve 2 tbsp / 30 ml juice)
4 radishes, thinly sliced
1 Persian cucumber, thinly sliced or ribboned
1 / 4 cup fresh mint leaves, torn
1 / 3 cup pistachios, toasted and roughly chopped
Flaky sea salt and freshly ground black pepper, to taste
1 / 3 cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp champagne vinegar
1 tsp Dijon mustard
1 tsp honey
2 tbsp shallot, very finely minced
1 tsp lemon zest
Pinch crushed red pepper flakes
Optional: 1 oz shaved Parmesan

Instructions

Toast pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and roughly chop.
Supreme the grapefruit over a bowl to catch juices; reserve 2 tbsp juice and set segments aside.
Make the vinaigrette: In a bowl, whisk reserved grapefruit juice, lemon juice, champagne vinegar, Dijon, honey, shallot, lemon zest, red pepper flakes, 1/2 tsp salt, and a few grinds of black pepper. Slowly whisk in olive oil until emulsified.
Prepare the vegetables: thinly slice fennel (a mandoline helps), radishes, and cucumber. Pick and tear mint leaves. Rinse and dry watercress and arugula well.
In a large bowl, toss watercress, arugula, fennel, cucumber, radishes, and mint with about half the vinaigrette; season to taste with salt and pepper.
Plate the salad, tuck in grapefruit segments, and scatter toasted pistachios. Drizzle with more vinaigrette as desired.
Garnish with fennel fronds, a final pinch of flaky salt and black pepper, and shaved Parmesan if using. Serve immediately.