Oro Blanco and Watercress Salad
Preparation info
Difficulty
Easy
Serves
4
Appears in
Bountiful
By Todd Porter
Published 2013
Have you had an oro blanco yet? If not, you’re in for a wonderful surprise. They’re a cross between a white grapefruit and a pomelo, and when ripe, oro blancos range in color from green to yellow.
Oro blancos are sweet, floral, and less acidic than their regular grapefruit counterparts, which makes them perfect for a refreshing salad. If you can’t find oro blancos, this salad works just as well with a sweet ruby red or star ruby grapefruit.
Beginning in late December, oro blancos come into season, and it’s not uncommon for us to eat two or three in one sitting. Yes, we’re that obsessed with them, and sadly our small oro blanco tree can’t keep up with our ravenous appetites. Time to grow a second tree!
Ingredients
2 1 tablespoon ½ tablespoon ¼ teaspoon ¼ teaspoon ½ teaspoon 1 bunch ¼ cup 35 g ¼ cup 25 g - Freshly cracked black pepper
Method
Directions
- Slice off the bottom of the oro blancos or grapefruits and stand them on the cut end. With a sharp knife, cut along the flesh of the fruit, removing the skin and white pith. Suprême the fruit by cutting along both sides of the membranes separating each segment. Set the segmented fruit wedges aside in a small bowl.
- In a bowl, combine the oil, vinegar, salt, mustard, and brown sugar. Mix thoroughly.
- In a large bowl, toss the fruit wedges with the watercress and vinegar mixture.
- Divide the salad among 4 serving bowls or plates. Top each with a small handful of the nuts, the Parmesan, and pepper to taste.
© 2013 All rights reserved. Published by Abrams Books.