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Jicama, Citrus and Watercress Salad
© David Malosh

Jicama, Citrus and Watercress Salad

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"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.