Ottolenghi's Pink Grapefruit and Watercress Salad
Yotam Ottolenghi's unique pink grapefruit and watercress salad is delicious and packed with nutrition.
Servings: 6 servings
Ingredients
for the salad
- 2 red or pink grapefruits
- 1 bunch of watercress, about 2 large handfuls
- 1 small head red Belgian endive
- 2 large handfuls of baby spinach
- 1/2 small red onion, very thinly sliced
- 1 handful fresh basil leaves, torn or left whole if they are small
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
*recipe slightly adapted from Plenty More
Nutrition
Calories: 130 kcal · Carbohydrates: 12 g · Protein: 1 g · Fat: 10 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 7 g · Sodium: 13 mg · Potassium: 222 mg · Fiber: 2 g · Sugar: 7 g · Vitamin A: 2122 IU · Vitamin C: 32 mg · Calcium: 39 mg · Iron: 0.5 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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