Watercress, blood orange, ruby grapefruit, pomegranate, hearts of palm, radish, cashews and lemon vinaigrette
Ingredients
2 bunches watercress
1 blood orange
1 ruby grapefruit
1/2 pomegranate
1 winter radish
1 oz raw cashews
1 piece fresh hearts of palm
3 lemons
2 sprigs thyme
2 sprigs parsley
1 oz olive oil
2 oz distilled vinegar
1 large egg
1/2 shallot
1/2 oz clover honey
8 oz canola
Kosher salt and pepper
INSTRUCTIONS
Watercress:
Remove all large stems, carefully pick through the cress for small snails (which are common). Fill a deep sink with water, plunge watercress into water to allow sand residue and any tiny bugs to be washed away. Spin in salad spinner until dry. Or, pat dry. Store covered in damp-ened towel until ready to assemble salad.
Oranges and grapefruit:
Remove the zest and pith from the citrus. Cut between the membranes to form supremes. Store in excess juice.
Pomegranate:
Cut into quarters. Submerge quarters in bowl of cold water, remove arils (membranes will float to top while arils will remain at the bottom). Drain water through a sieve, reserve the arils.
Hearts of palm:
Rinse in cold running water. Cut into one-eighth inch rings. Marinate in parsley, thyme, lemon zest, lemon juice and extra virgin olive oil.
Radish:
Shave thin on mandolin or with sharp knife. Store in ice water.
Cashews:
In oven toast at 350 degrees 15-20 minutes or until golden. Season with kosher salt and allow to dry.
Lemon vinaigrette:
Blend zest of one lemon, lemon juice, distilled vinegar, egg, shallot and honey and until smooth consistent. Add canola oil until com-pletely emulsified. Salt and pepper to taste.
Compose salad:
Toss water cress in vinaigrette, top with all other ingredients in an eye-appealing manner.