Watercress, Pink Grapefruit, and Walnut Salad

Watercress, Pink Grapefruit, and Walnut Salad
Photography: Yunhee Kim
  • servings 4

Ingredients

  • 2 1/4 tablespoons minced ginger

  • 1/4 teaspoon minced garlic

  • 1 tablespoon fresh lime juice

  • 1 1/2 teaspoons rice wine vinegar

  • 1/4 teaspoon Asian sesame oil

  • 1/8 teaspoon sugar

  • 3 tablespoons extra-virgin olive oil

  • 1 pink grapefruit

  • 8 ounces watercress (about 2 bunches), thick stems removed

  • 1/2 cup walnuts, coarsely chopped

  • 1/8 teaspoon coarse salt

  • Freshly ground pepper

Directions

  1. Step 1

    Make the dressing: Whisk together ginger, garlic, lime juice, vinegar, sesame oil, and sugar in a small bowl. Gradually add olive oil, whisking constantly until fully combined. Set aside.

  2. Step 2

    Remove peel and pith from grapefruit. Holding over a medium bowl, carve out flesh between the membranes, letting segments drop into the bowl (you should have about 3/4 cup segments). Add watercress. Pour dressing over watercress and grapefruit; toss to coat. Sprinkle with walnuts. Season with salt and pepper.

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Watercress, Pink Grapefruit, and Walnut Salad
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