Bitter Green Salad with Citrus and Parmesan Shavings
NOTE: The
combination of watercress and endive works well with the orange and
grapefruit sections, although other greens, especially frisée,
arugula, and dandelion, could also be used. Serve this refreshingly
tart salad after a relatively high-fat meal like roast pork, duck,
or goose. See figures
14–17
for information on sectioning oranges and grapefruits. This salad
yields four servings.
1/2 small red onion, diced fine
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
Salt and ground black pepper
4 cups watercress, washed, stemmed, and dried
2 heads Belgian endive, cut into 2-inch pieces
1 large orange, peeled and sectioned, juice reserved
1 large grapefruit, peeled and sectioned, juice reserved
2 tablespoons chopped fresh parsley leaves
12 shavings Parmesan cheese
INSTRUCTIONS:
1. Mix onion and vinegar in small bowl and let stand for 30 minutes. Whisk oil into onion mixture and season with salt and pepper to taste.
2. 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.