Print Recipe Winter Salad of Grapefruit, Fennel, and Watercress
Ingredients for the Salad
- 3 medium pink grapefruits (1 ½ pounds total)
- 2 medium bunches watercress, tough 1 ½ inches of bottom stems trimmed
- 1 medium fennel bulb, very thinly sliced
- 1 small red onion, peeled, halved and thinly sliced crosswise
- Poppy Seed Dressing
- Freshly ground black pepper
Ingredients for Poppy Seed Dressing
- 3 tablespoons apple cider vinegar
- 4 teaspoons Dijon mustard
- 1 tablespoon honey
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup corn oil
- 1 teaspoon poppy seeds
- With a serrated knife, cut a thick slice from the top and bottom of each grapefruit. One at a time, set the grapefruits on a cutting board, and with the serrated knife, cut downward toward the board, following the curve of the fruit, to completely remove the bitter white pith and the peel while leaving as much fruit behind as possible. Holding each grapefruit in your palm, cut downward between the segment dividers to remove the fruit sections.
- Divide the watercress among 6 chilled salad plates. Mound the fennel and onion atop the watercress. Arrange the grapefruit segments over the salads.
- Serve immediately, passing the dressing and a pepper mill at the table.
Poppy Seed Dressing
- In a small bowl, whisk together the vinegar, mustard, honey, salt and pepper. Whisk in the oil in a slow, steady stream; the dressing will thicken. Stir in the poppy seeds. Adjust the seasoning. Use within an hour or so of completion. Note: For a more authentic Corbitt-like flavor, add 1 or 2 tablespoons grated mild onion, including the juice.