Recipe courtesy of Emeril Lagasse
Save Recipe Print
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Place the grapefruit juice in a small nonreactive saucepan and cook until reduced in volume by one-half. Set aside to cool.

In a medium bowl, combine the cooled reduced grapefruit juice, honey, shallots, mustard and garlic and whisk to blend. While continuing to whisk, add the oil in a slow, steady drizzle until fully incorporated. Stir in the basil and season with salt and pepper to taste.

In a large salad bowl, combine the watercress, mango, and 1/4 cup of the vinaigrette. Season lightly with salt and pepper and toss to combine. Serve salad with grilled seafood, simple grilled fish, or chicken, drizzled with extra vinaigrette if desired.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Crab and Avocado Salad

Recipe courtesy of Food Network Kitchen

Orange and Avocado Salad with Sweet Chili Vinaigrette

Recipe courtesy of Geoffrey Zakarian

Soy-Glazed Salmon With Cucumber-Avocado Salad

Recipe courtesy of Food Network Kitchen

Mango Salsa

Recipe courtesy of Ellie Krieger

Avocado Toasts

Recipe courtesy of Food Network Kitchen

Mango Chutney

Recipe courtesy of Alton Brown

Mashed Avocado Toasts

Recipe courtesy of Colombe Jacobsen

Chocolate-Avocado Mousse

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword