Citrus Salad with Watercress, Dried Cranberries, and Pecans

This refreshing and vibrant Citrus Salad with Watercress, Dried Cranberries, and Pecans is the perfect way to celebrate the flavors of winter fruit. Combining the juicy sweetness of oranges with the tanginess of red grapefruits, this salad offers a delightful balance of flavors. The addition of watercress, dried cranberries, and pecans provides a textural and savory contrast, making this salad a true culinary delight.

SERVES 4 TO 6

INGREDIENTS:

• 2 red grapefruits
• 3 oranges
• 1 teaspoon sugar
• Salt and pepper
• 1 teaspoon unsalted butter
• ½ cup pecans, chopped coarse
• 3 tablespoons extra-virgin olive oil
• 1 small shallot, minced
• 1 teaspoon Dijon mustard
• 4 ounces (4 cups) watercress, torn into bite-size pieces
• ⅔ cup dried cranberries

INSTRUCTIONS:

1. Cut away the peel and pith from the grapefruits and oranges. Slice each fruit in half from pole to pole, then crosswise into ¼-inch-thick pieces. Transfer the fruit to a bowl, toss with sugar and ½ teaspoon salt, and let it sit for 15 minutes to develop the flavors.
2. In an 8-inch skillet, melt the unsalted butter over medium heat. Add the chopped pecans and ½ teaspoon salt, stirring often until the pecans are lightly browned and emit a fragrant aroma (2 to 4 minutes). Transfer the toasted pecans to a paper towel-lined plate.
3. Drain the seasoned fruit in a colander set over a bowl, reserving 2 tablespoons of the juice. Arrange the fruit on a serving platter and drizzle with the extra-virgin olive oil.
4. In a separate medium bowl, whisk together the reserved fruit juice, minced shallot, and Dijon mustard. Add the torn watercress, ⅓ cup dried cranberries, and ¼ cup of the toasted pecans to the bowl, tossing to coat the salad greens thoroughly.
5. Arrange the dressed watercress mixture over the fruit on the serving platter, leaving a 1-inch border of fruit around the edges. Sprinkle the remaining ⅓ cup dried cranberries and ¼ cup toasted pecans over the salad. Season with salt and pepper to taste and serve immediately.

VARIATIONS:

Citrus Salad with Arugula, Golden Raisins, and Walnuts:

• Substitute coarsely chopped walnuts for pecans.
• Use arugula instead of watercress.
• Replace the dried cranberries with ½ cup of golden raisins.

TIPS:

• To reduce the bitterness of grapefruit, toss the sliced fruit with a little salt and sugar, and let it sit for 15 minutes before assembling the salad. This step will mellow the flavor and enhance its natural sweetness.
• For added richness, toast the pecans or walnuts before adding them to the salad. The toasting process brings out their nutty flavors and gives the salad a delightful crunch.
• When choosing oranges for this salad, navel oranges, tangelos, or Cara Caras work best. You can also use blood oranges, but as they are smaller, you’ll need four of them to achieve the desired fruit quantity.
• Make sure to reserve some of the seasoned fruit juice to use in the salad dressing. This helps to tie all the components together and creates a cohesive flavor profile.
• Serve the Citrus Salad immediately after assembling to enjoy its freshness fully. The combination of juicy citrus, savory watercress, and sweet dried cranberries creates a delightful explosion of flavors in every bite. Enjoy!