Watercress, Pink Grapefruit, and Walnut Salad

By pattie_d

Ingredients

• FOR THE DRESSING
• 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
• FOR THE SALAD
• 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

Preparation

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.

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.