Citrus Salad with Bitter Greens and Parmesan Shavings
By America's Test KitchenPublished on September 14, 2011
Time
15 minutes, plus 30 minutes standing
Yield
Serves 4
Ingredients
½ small red onion, diced fine2 tablespoons red wine vinegar ⅓ cup olive oil Salt and ground black pepper 4 cups watercress, rinsed and large stems trimmed2 heads Belgian endive, cut into 2-inch pieces1 large orange, peeled and sectioned, juice reserved1 grapefruit, peeled and sectioned, juice reserved2 tablespoons fresh parsley leaves, choppedParmigiano-Reggiano, shaved
Before You Begin
This slightly tart dish makes a refreshing appetizer before a relatively high-fat meat like roast pork, duck, or goose.
Instructions
- Mix onion and vinegar in small bowl; let stand 30 minutes. Whisk olive oil into onion mixture; season to taste with salt and pepper.
- Mix watercress and endive in medium bowl. Add fruit and juices, onion mixture, and parsley; toss to coat. Divide among four salad plates; garnish with cheese shavings and serve immediately.
Time
15 minutes, plus 30 minutes standingYield
Serves 4Ingredients
½ small red onion, diced fine
2 tablespoons red wine vinegar
⅓ cup olive oil
Salt and ground black pepper
4 cups watercress, rinsed and large stems trimmed
2 heads Belgian endive, cut into 2-inch pieces
1 large orange, peeled and sectioned, juice reserved
1 grapefruit, peeled and sectioned, juice reserved
2 tablespoons fresh parsley leaves, chopped
Parmigiano-Reggiano, shaved
Ingredients
½ small red onion, diced fine
2 tablespoons red wine vinegar
⅓ cup olive oil
Salt and ground black pepper
4 cups watercress, rinsed and large stems trimmed
2 heads Belgian endive, cut into 2-inch pieces
1 large orange, peeled and sectioned, juice reserved
1 grapefruit, peeled and sectioned, juice reserved
2 tablespoons fresh parsley leaves, chopped
Parmigiano-Reggiano, shaved
Ingredients
½ small red onion, diced fine
2 tablespoons red wine vinegar
⅓ cup olive oil
Salt and ground black pepper
4 cups watercress, rinsed and large stems trimmed
2 heads Belgian endive, cut into 2-inch pieces
1 large orange, peeled and sectioned, juice reserved
1 grapefruit, peeled and sectioned, juice reserved
2 tablespoons fresh parsley leaves, chopped
Parmigiano-Reggiano, shaved
Why This Recipe Works
With our winter fruit salad recipes, we found ways to combine winter fruits with other ingredients to make substantial, flavorful salads.
Before You Begin
This slightly tart dish makes a refreshing appetizer before a relatively high-fat meat like roast pork, duck, or goose.
Instructions
- Mix onion and vinegar in small bowl; let stand 30 minutes. Whisk olive oil into onion mixture; season to taste with salt and pepper.
- Mix watercress and endive in medium bowl. Add fruit and juices, onion mixture, and parsley; toss to coat. Divide among four salad plates; garnish with cheese shavings and serve immediately.
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