Watercress, Mizuna, and Grapefruit Salad with Curry Vinaigrette
Watercress, Mizuna, and Grapefruit Salad with Curry Vinaigrette
by Victoria Challancin
Before I made this salad, I can honestly say that I never thought to add curry powder to a vinaigrette. Somehow it just sounds wrong. But how off was I on this one. This salad is a delight! The tartness of the grapefruit, the sweetness of the dates, the peppery taste of the cress and mizuna, and the complexity of the curry flavors make this such an interesting dish.
Recipe: Watercress, Mizuna, and Grapefruit Salad with Curry Vinaigrette
(Recipe from myrecipes.com, Cooking Light)
4 cups trimmed watercress
4 cups torn frisée (about 1 head)
1 cup red grapefruit secionts (about 2 grapefruits)
1 cup thinly sliced red onion
8 whole pitted dates, sliced
2 tablespoons white balsamic vinegar
1/2 teaspoon good quality curry powder
1/2 teaspoon salt
5 teaspoons grapeseed oil
Arrange watercress and frisée on a large platter, and top evenly with grapefruit, onion, and dates.
Combine vinegar, curry powder, and salt in a small bowl, and slowly add oil, stirring constantly with a whisk. Drizzle over salad. Serve immediately.
I am entering this recipe as a part of the YBR event from utterly fabulous and talented Nancy, of Spicie Foodie. Be sure to check out her terrific roundup of best recipes from around the blog world!
I am entering this recipe as a part of the YBR event from utterly fabulous and talented Nancy, of Spicie Foodie. Be sure to check out her terrific roundup of best recipes from around the blog world!
Parting Shot:
A local cafe...
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