Ottolenghi's Pink Grapefruit and Watercress Salad
User Reviews
4.2
Ottolenghi's Pink Grapefruit and Watercress Salad
Description
Ottolenghi's Pink Grapefruit and Watercress Salad brings together fresh grapefruit segments with peppery watercress, tender baby spinach, crunchy Belgian endive, thinly sliced red onion, and aromatic basil leaves. The dressing is made by reducing freshly squeezed pink grapefruit juice with chili flakes to a syrup, then emulsifying it with olive oil, honey, lemon juice, sumac, and a pinch of salt. This results in a sweet, tangy, and mildly spicy vinaigrette that enhances the natural citrus brightness of the fruit. The preparation method preserves the crispness and freshness of the greens and fruits.
The combination of textures includes juicy grapefruit segments and crisp greens, balanced by the slight bitterness of endive and the mild sharpness of red onion. The salad is suited to serve fresh and can complement lighter meals or be enjoyed on its own as a refreshing dish.
The dressing is prepared in advance by boiling the grapefruit juice with chili flakes until it thickens, concentrating the flavors into a syrup. This technique intensifies the citrus and adds a nuanced heat. Mixing the dressing thoroughly ensures the flavors marry well and coat the salad evenly.
Ingredients
for the salad
- 2 grapefruit red or pink variety
- 1 watercress bunch, about 2 large handfuls
- 1 small Belgian endive red, whole head
- 2 large baby spinach handfuls
- 1/2 small red onion very thinly sliced
- 1 basil leaves fresh, handful, torn or whole if small
dressing
- 1 cup grapefruit juice fresh, pink
- 1/2 tsp chili flakes hot variety
- 4 Tbsp olive oil
- 1 tsp honey
- lemon juice of 1/2 lemon
- 1 tsp sumac
- salt a pinch
Instructions
- Cut off one end of the grapefruits and run a small serrated knife along the rind to remove it. Cut in between each of the membranes to remove the segments of fruit. Set the fruit in a colander to drain over a plate. Squeeze the remains of each grapefruit to get all of the juice out of it. Gather any juice that has drained from the segments, and put it all together in a small saucepan. There should be about a cup.
- Add the chili pepper to the juice and boil the juice down until it is a thick syrup. This shouldn't take too long, maybe 15 minutes or so.
- When it is thick, combine it with the rest of the dressing ingredients in a small jar and give it a vigorous shaking until it has emulsified.
- Meanwhile assemble the salad ingredients in a large bowl, drizzle the dressing over it, toss lightly, and serve.
Notes
- Use pink grapefruit for a balance of tartness and sweetness in the salad.
- Boil down the grapefruit juice with chili flakes carefully to avoid burning while achieving a syrupy consistency.
- Emulsify the dressing thoroughly to ensure a smooth and even coating on the salad ingredients.
- Toss the salad gently to maintain the texture of the greens and grapefruit segments.
- This salad is best served fresh to preserve the crispness of the greens and the juiciness of the grapefruit.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 13mg | 1% |
| Potassium | 222mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 2122IU | 42% |
| Vitamin C | 32mg | 36% |
| Calcium | 39mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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