Citrus Salad With Radish and Watercress
Updated Jan. 11, 2024
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4navel oranges
- 1medium grapefruit (red-fleshed)
- 1(6-inch) chunk of daikon radish
- 1bunch watercress (or upland cress)
- Salt and black pepper
- 2tablespoons extra-virgin olive oil
Nutritional analysis per serving (6 servings)
112 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 2 grams protein; 490 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
With a sharp knife, remove skin and pith from the oranges and grapefruit. Cut the fruit crosswise into ¼-inch slices, discarding any seeds.
- Step 2
Peel daikon and slice into thin rounds.
- Step 3
Arrange watercress sprigs, citrus and radish on a platter or individual plates.
- Step 4
Season lightly with salt and pepper, then drizzle with extra-virgin olive oil. Serve immediately.
Private Notes
Comments
Many years ago, my mother would serve this citrus salad adding thinly sliced raw fennel (finocchio) to the thin slices of oranges. One of my fond memories.
Use Cara Cara or blood oranges instead of grapefruit for friends who can’t eat grapefruit because it might interfere with their medicine. The addition of fennel is a wonderful idea.
I do make a salad with fennel and oranges often with olives. For this I think I will add watermelon radishes instead of the daikon as they have a pretty red interior and use Cara Cara oranges.
I’m lucky have easy access to beautiful, sweet Rio Grande pink grapefruits, but I find oranges to be a tastier choice for citrus salads. Especially with the amazing variety of differently-hued and variously-flavored oranges: blood, Cara Cara, tangerines, etc. I agree with the comments about including fennel in citrus salads and using watermelon radishes (if you find them or are able to grow them during citrus season) in this recipe.
This is a fabulous side dish that goes with almost any main course. Rather than making it just before serving it, I arrange the ingredients on a serving plate, cover with plastic wrap and refrigerate it. Then just before serving I add the olive oil. More convenient for my cooking style.
Added a little grapefruit juice and champagne vinegar to the oil for a dressing. Delicious salad. Served alongside sautéed tilapia steaks. My partner 50 partner discovered he loved grapefruit. Ha!