Citrus Salad with Watercress, Dried Cranberries and Pecans

By norsegal8

You may substitute tangelos or Cara Caras for the navel oranges. Valencia and blood oranges can also be used, but since they are smaller, increase the number of fruit to four.

Ingredients

• 2 red grapefruits
• 3 navel oranges
• 1 teaspoon sugar
• Salt and pepper
• 1 teaspoon unsalted butter
• 1/2 cup pecans, chopped coarse
• 3 tablespoons extra-virgin olive oil
• 1 small shallot, minced
• 1 teaspoon Dijon mustard
• 4 ounces (4 cups) watercress, torn into bite-size pieces
• 2/3 cup dried cranberries

Details

Servings 4

Preparation

Step 1

1. Cut away peel and pith from grapefruits and oranges. Cut each fruit in half from pole to pole, then slice crosswise into 1/4-inch-thick pieces. Transfer fruit to bowl and toss with sugar and ½ ­teaspoon salt. Set aside for 15 minutes.

2. Melt butter in 8-inch skillet over medium heat. Add pecans and ½ teaspoon salt and cook, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer pecans to paper towel–lined plate and set aside.

3. Drain fruit in colander, reserving 2 tablespoons juice. Transfer fruit to platter, arrange in even layer, and drizzle with oil. Whisk reserved juice, shallot, and mustard in medium bowl. Add watercress, 1/3 cup cranberries, and ¼ cup reserved pecans and toss to coat. Arrange watercress mixture over fruit, leaving 1-inch border around edges. Sprinkle with remaining 1/3 cup cranberries and remaining 1/4 cup reserved pecans. Season with salt and pepper to taste. Serve immediately.