This spicy salad with citrus marmalade dressing has the crunch of romaine lettuce, a little bite from watercress and radishes, and is balanced with a sweet and tangy citrus dressing. Eating more salad is a common resolution after the rich foods of the holidays. This salad is perfect for meeting that resolution.
The recipe makes about four servings. You will have about 3/4 cup of vinaigrette, which is a little more than you’ll need.
Tips
- I used red and white Daikon radishes. Substitute colored radishes, if you prefer.
- Use fresh squeezed juices for the best flavor.
- Cut the trim off of the orange instead of peeling it, so that the juices flow from the wedges and blend into the salad flavors.
Ingredients
You need the following ingredients to make this spicy salad with citrus marmalade dressing.
- 1 tablespoon orange marmalade, at room temperature
- 1 tablespoon Dijon mustard
- 1 tablespoon grapefruit juice
- 1 tablespoon lime juice
- 1/4 cup extra virgin olive oil
- 1/4 canola oil (or another neutral vegetable oil)
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- Romaine lettuce, ripped into bite-size pieces (about 5 cups)
- Watercress, large stems removed (about 1 cup)
- Daikon radishes, sliced thin, slices halved (about 1/2 cup)
- 1 medium orange, skin trimmed and cut into thin wedges
Directions
First make the vinaigrette. In a small bowl, whisk the orange marmalade and Dijon mustard together. Whisk in the grapefruit and lime juice, then the oils. Blend in a little salt and pepper, let it set until the salt merges into the vinaigrette, taste and adjust the salt and pepper as needed. Set the vinaigrette aside while you make the salad.
Combine the lettuce, watercress, radish slices, and orange wedges in a salad bowl. When you are ready to serve the salad, add a little more than half of the dressing to the salad and toss it. Taste a leaf and add more dressing if needed.
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