Watercress Citrus Salad with Pomegranate-Poppy Seed Dressing

Total Time:
20 min
Prep:
20 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1/4 cup pomegranate juice
  • 1 tablespoon rice vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon clover honey
  • 1/2 teaspoon finely grated lime zest
  • 1/2 teaspoon finely grated orange zest
  • 1/4 teaspoon poppy seeds
  • Kosher salt and freshly ground pepper
  • 1/2 cup canola oil
  • 2 navel oranges, segmented, juices caught over a bowl
  • 1 red grapefruit, segmented, juices caught over a bowl
  • 1 pound jicama, peeled and cut into matchsticks
  • 2 bunches watercress, stems discarded and coarsely chopped
  • 1/4 cup pomegranate seeds
Directions
  • Whisk together the pomegranate juice, vinegar, mustard, honey, lime and orange zest and poppy seeds in a medium bowl and season with salt and pepper. Slowly whisk in the oil until emulsified.

  • Put the citrus in a bowl; add the jicama and watercress. Add a few tablespoons of the reserved citrus juices and some of the pomegranate dressing, season with salt and pepper and toss to coat. Transfer to a platter and garnish with the pomegranate seeds.


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