Prep Time
20 min
Yields
6-8 servings
A tangy, bold salad.
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ingredients
¼
cup pomegranate juice
1
Tbsp rice vinegar
2
tsp Dijon mustard
1
tsp clover honey
½
tsp finely grated orange zest
¼
tsp poppy seeds
Kosher salt and freshly ground black pepper
½
cup canola oil
2
navel oranges, segmented, juices caught over a bowl
1
red grapefruit, segmented, juices caught over a bowl
1
lb(s) jicama, peeled and cut into matchsticks
2
bunches watercress, stems discarded and coarsely chopped
¼
cup pomegranate seeds
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directions
Step 1
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.
Step 2
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.