Salad of Kiwi, Orange, Grapefruit, and Watercress

Name: Salad of Kiwi, Orange, Grapefruit, and Watercress
Yield: 4 servings
Cuisine: Russian
Ingredients: 1 large navel orange, peel and pith removed; 1 large pink or red grapefruit, peel and pith removed; 1 large pink or red grapefruit, peel and pith removed; 2 tablespoons lemon juice; 1 tablespoon rice vinegar; ¼ teaspoon salt; Big pinch cayenne pepper, or to taste; 2 teaspoons fragrant honey; 3 tablespoons corn oil; 3 large kiwifruit, peeled (see Preparation); 1 bunch watercress, trimmed, rinsed, dried

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Colorful, and pleasantly bittersweet, this salad works particularly well with roasted pork or smoked meats. For a deliciously garish change, substitute thin ribbons of radicchio rosso for watercress.

Ingredients

1 large navel orange, peel and pith removed
1 large pink or red grapefruit, peel and pith removed
2

Method

Halve orange lengthwise, then cut across into very thin half-rounds. Do the same with the grapefruit. Place both in a dish.
Combine lemon juice, vinegar, salt, cayenne, and honey; mix to blend. Add oil. Drain juice from cut fruits into this.
Arrange watercress around a serving dish. Arrange grapefruit and orange, overlapping, within this. Cut kiwifrui