ingredients
serves 4
2 pink grapefruits
2 oranges
1 small cos or iceberg lettuce, trimmed and washed
1/2 pound watercress, washed and thick stems removed
1 tablespoon red wine vinegar
2 teaspoons virgin olive oil
6 walnut halves, lightly toasted and coarsely chopped
method
1. Using a small sharp knife, remove the peel and all the white pith from the grapefruits and oranges. Hold the fruit over a bowl to catch the juice while you slice between the membrane and the flesh at each side of every segment to cut it free.
2. Put the lettuce leaves into a salad bowl with the watercress. Drain the juice from the grapefruit and orange segments and set it aside. Add the segments to the lettuce and watercress and mix gently.
3. Mix the vinegar and oil with 2 tablespoons of the grapefruit and orange juice. Pour it over the lettuce and watercress, and toss well. Sprinkle on the walnuts and serve at once.
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