My F&W
quick save (...)
Jicama, Citrus and Watercress Salad
© David Malosh

Jicama, Citrus and Watercress Salad

  • FAST

"I like big flavors through small bites," says Steve Sicinski. His salad combines plenty of vibrant-tasting ingredients, like pomegranate, watercress and orange, so a little goes a long way.

  1. 1/4 cup pomegranate juice
  2. 1 tablespoon seasoned rice vinegar
  3. 1 1/2 teaspoons agave nectar
  4. 1 1/2 teaspoons Dijon mustard
  5. 1/2 teaspoon finely grated lime zest
  6. 1/2 cup canola oil
  7. Salt and freshly ground pepper
  8. 1 red grapefruit
  9. 2 navel oranges
  10. 1 pound jicama, peeled and cut into 2-by-1/4-inch matchsticks
  11. 2 bunches watercress, thick stems discarded
  12. 1/3 cup pomegranate seeds
  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.
  2. 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.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.