Citrus, Jicama, and Watercress Salad
Ensalada de Naranjas y Berros
A bed of peppery watercress, topped with a mixture of juicy citrus fruits, crisp jicama, and radishes mingle for a fresh-tasting salad that goes very well with simply prepared fish such as Sautéed Fish Fillets with Golden Garlic and Lime.
Ingrediënten
Makes 4 servings
- 2 tablespoons vegetable oil
- 3 teaspoons unseasoned rice vinegar
- ¼ teaspoon salt or to taste
- 1 bunch watercress thick stems removed, washed and spun dry
- 2 navel oranges
- 1 large or 2 small grapefruits
- 1 cup peeled finely diced jicama from about one 1-pound jicama
- 8 radishes thinly sliced
Instructies
- In a small bowl, whisk together the oil, vinegar, and salt.
- In a medium bowl toss the watercress with half of the dressing and toss to mix.
- Place on a large serving plate.
- Peel the oranges and grapefruit and remove all the white pith.
- Cut into bite-size pieces and put in a medium bowl.
- In the same bowl, add the jicama and radishes to the citrus fruits, then with the remaining dressing.
- Mound the salad on the bed of watercress.
- Refrigerate for at least an hour.
Notes / Tips / Wine Advice:
Serve cold.
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