Salad: United States – Tidewater Citrus-Fennel Cress Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Total 20 min

Ingredients

3 cups (90 g) lightly packed watercress
1 small fennel bulb, thinly shaved (fronds reserved)
2 ribs celery, thinly sliced on the bias
1 / 4 cup (10 g) tender celery leaves
4 small radishes, thinly shaved
1 small seedless cucumber, shaved into ribbons
1 large pink grapefruit, supremed (reserve 2 tbsp / 30 ml juice)
2 tbsp (6 g) fresh chives, thinly sliced
1 tbsp (2 g) fresh dill fronds, chopped (optional)
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) Champagne vinegar
2 tbsp (30 ml) reserved grapefruit juice
1 / 2 tsp Dijon mustard
1 tsp honey
1 / 8 tsp Old Bay seasoning
1 / 2 tsp finely grated lemon zest (optional)
Sea salt and freshly ground black pepper, to taste

Instructions

Supreme the grapefruit over a bowl to catch the juices; set segments aside and reserve 2 tablespoons of the juice for the dressing.
Whisk together olive oil, Champagne vinegar, reserved grapefruit juice, Dijon, honey, Old Bay, lemon zest (if using), a pinch of salt, and several grinds of black pepper until emulsified. Taste and adjust seasoning for a bright, citrus-forward balance.
In a large bowl, combine watercress, shaved fennel, celery, celery leaves, radishes, cucumber ribbons, chives, and dill (if using).
Drizzle just enough dressing to lightly coat and toss gently. Fold in the grapefruit segments last to avoid breaking them.
Finish with a final pinch of sea salt and pepper to taste. Serve immediately alongside Crab Imperial for crisp contrast and citrus lift.