A peppery (watercress), sweet (fennel) and tart (grapefruit)combination with a burst of «heat» from the radishes.
Before you start
A mandolin will make slicing the fennel and radishes easier.
- Wash the romaine lettuce, then spin-dry. Tear the leaves into bite-size pieces and place them in a salad bowl. Discard the coarse stems of the watercress, wash the leaves well, then spin dry and put them in the salad bowl. Remove the stalk and feathery leaves of the fennel bulb. Thinly slice the fennel and the radishes with a mandolin, then add them to the salad. Set aside.
- Using a sharp knife, remove the peel and pith from the grapefruit and, working over a small bowl to catch the juices, cut out the segments. Squeeze any remaining juice into the bowl. Set the segments aside.
- Mince and mash the garlic, then add it to the small bowl. Add the vinegar, mustard, oil, salt, and pepper to taste. Using a fork, whisk the dressing until it is emulsified, then pour it over the salad and toss. Portion out the salad onto individual serving plates. Put the grapefruit segments and sunflower seeds on top. Serve.
Nutrition Facts Table
per 1 serving (250g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||3 ¼||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||¼||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Calcium, Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B2, Vitamin B6, Zinc
- Good source of :
- Fibre, Magnesium, Manganese, Vitamin B1
- Excellent source of :
- Folacin, Potassium, Vitamin A, Vitamin C, Vitamin E, Vitamin K
- Free :
- Added Sugar