Watercress Citrus Salad with Olive-Caper Vinaigrette

I don’t know what to write about this salad other than it’s probably the prettiest salad I’ve ever made, and definitely one of the tastiest.

I get these cravings for something light and summery.  The stews and soups are nourishing, but can be heavy. With all of the citrus I’ve been stocking up on, I can’t resist eating some with every meal.

Watercress has such a peppery bite to it.  It goes so well with citrus.  The grapefruit and oranges were particularly sweet.  The natural progression for a vinaigrette was something salty and pungents.  Capers, olives, and mustard.  It was marvelous, I tell you, marvelous!

Watercress Citrus Salad with Olive-Caper Vinaigrette

To serve 4 as a small side salad


For Salad:
1 giant Texas red grapefruit or 2 small, segmented
2 medium sweet oranges, segmented
1 bunch (about 4 oz.) watercress, washed and dried

For Olive-Caper Vinaigrette: (makes about 3/4 cup, you will have some leftover)

2 tsp. capers, drained
4-5 large olives (use your fave)
1 small shallot, minced or 2 tsp. finely chopped sweet onion
1/4 to 1/2 tsp. Dijon mustard
juice of 1 lemon (about 2 tbsp.)
1/4 to 1/2 cups extra virgin olive oil
pinch of salt (only if you need it)
white or black pepper, to taste


For salad:
Arrange citrus segments and watercress on a large serving platter.  Drizzle with a few tablespoons of the vinaigrette.  Serve.

For vinaigrette:
Put all of the ingredients into a small jar with a tight-fitting lid.  Shake well.

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