Grapefruit and Watercress Salad
Votes: 0
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Fruit transforms an everyday green salad into an elegant treat worthy of holidays or special occasions. In this salad, bright and juicy grapefruit meets zesty watercress in a creamy, sweet-tart Dijon vinaigrette. Serve as an appetizer before the main course or as a side dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 grapefruit
- 1 tbsp balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon of honey
- 1 bunch of endive
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Cooking the dish according to the recipe:
- Peel 1 grapefruit. Cut the segments from the membranes and squeeze out the excess juice. Mix 1 tablespoon of juice with 1 tablespoon of white balsamic vinegar, adding 1 teaspoon each of Dijon mustard and honey; gradually stir in 1 tablespoon of olive oil. Season with salt and pepper to taste.
- Combine 1 bunch trimmed watercress, 1 chopped endive, and grapefruit wedges in a bowl; add the dressing and toss.
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