Jicama, Citrus and Watercress Salad

By á-174535

Ingredients

• 1/4 cup pomegranate juice
• 1 tablespoon seasoned rice vinegar
• 1 1/2 teaspoons agave nectar
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon finely grated lime zest
• 1/2 cup canola oil
• Salt and freshly ground pepper
• 1 red grapefruit
• 2 navel oranges
• 1 pound jicama, peeled and cut into 2-by-1/4-inch matchsticks
• 2 bunches watercress, thick stems discarded
• 1/3 cup pomegranate seeds

Details

Servings 6
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

In a blender, combine the pomegranate juice, vinegar, agave nectar, mustard and lime zest. With the machine on, add the oil in a thin stream and blend until emulsified. Season the dressing with salt and pepper.

Using a sharp knife, peel the grapefruit and oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Add the jicama, watercress and pomegranate seeds to the bowl. Add the dressing, toss gently and serve right away.