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Citrus Salad with Pistachios & Watercress

From Our Kitchen


1 grapefruit
2 honey tangerines
1 avocado, cut into small pieces
1 bunch red watercress , chopped
¼ cup olive and fig tapenade
1½ cups olive oil
1 Tbsp. champagne vinegar
1 Tbsp. honey
½ cup pistachios
⅓ cup ricotta salata cheese, crumbled
salt and pepper


Remove the skin from the grapefruit and tangerines. Cut the segments from the fruits and put them along with any juice that comes from cutting into a bowl. Once all the segments are cut out, squeeze all of the juice into bowl. Remove segments and set aside.

Add honey, tapenade and vinegar to bowl and whisk. While whisking, slowly pour in olive oil (the amount of oil may vary depending on how much juice you yield). In another bowl, combine citrus segments, watercress, avocado, pistachios, cheese and a pinch of salt and pepper. Lightly coat with dressing. Divide onto four plates and serve.

Serves 4