15 minutes
A refreshing and aromatic salad featuring mixed lettuces, fresh herbs, watercress, shaved fennel, grapefruit, and a zesty lemon vinaigrette, optionally topped with pecorino cheese.
Flat Leaf Parsley, picked and washed
cups
Watercress, picked and washed
cups
Dill, washed
cups
Fennel Bulb, thinly shaved
cups
Shallots, minced
tablespoons
Grapefruit, segmented or just peeled and diced
cups
tablespoons
tablespoons
teaspoons
1. Prepare the Greens
Begin by washing the shaved fennel, fresh herbs, and watercress in a bowl of ice-cold water. The cold water will crisp up the leaves, making your salad more refreshing and enjoyable. Let it sit in the water for about 5-10 minutes before lifting the greens out of the water. Dry in a salad spinner or drain on paper towels.
2. Combine the Dressing Ingredients
In a small jar, combine the olive oil, lemon juice, Dijon mustard, and a pinch of salt. Secure the lid and shake vigorously until the mixture becomes an emulsion. This process blends the oil and acid together for a dressing that evenly coats the salad, enhancing its flavors.
3. Dress the Salad
In a large bowl, add the dried lettuces, mixed fresh herbs, watercress, shaved fennel, minced shallots, and grapefruit segments. Season the mixture with a pinch of salt. Pour about three-quarters of the lemon vinaigrette over the salad. Using your hands or salad servers, toss gently to ensure each leaf and component is lightly coated with the dressing, which imparts a bright, citrusy flavor throughout. Adjust the seasoning with more dressing, salt and pepper to taste.
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