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Tomatoes & watercress with mustard & citrus vinaigrette
Yield:
Serves 6Ingredients:
Salad
6 bunches watercress
1 cup whole grain mustard & citrus vinaigrette (see recipe below)
3-4 tomatoes (sliced)
3-4 oranges (peeled and cut into sections)
1-2 red onions (peeled and thinly sliced)
Whole Grain Mustard and Citrus Vinaigrette
3 pink grapefruits (juiced)
2 limes (juiced)
2 lemons (juiced)
3 oranges (juiced)
2 Tbsp Maille Old Style Whole Grain Mustard
2 Tbsp honey
¼ cup canola oil
Sea salt or kosher salt to taste
1 Tbsp chives (chopped)
Juice the citrus fruits strain the pulp. Add mustard and honey and stir well. Whisk in oil and season with salt. Add chives. Vinaigrette will keep in fridge for a least a week or two.
Directions:
Slice tomatoes about ¼ to ½ inch thick depending on taste and arrange them in individual plates in a circle (about three to four slices per person). Place red onion rings on top of the tomatoes but away from the tomato edges. Cut oranges into wedges (take care to cut in between the pith). Place 5 or 6 orange sections around the onion rings closer to the centre. Wash the watercress and remove excess water. Cut the stems close to the top and place in the centre of the plate. Dress with vinaigrette and serve immediately.
Recipe developed for Maille, courtesy of Ricardo Roque, executive chef at Bistro 990 (Toronto, ON)). Additional recipes can be found at www.maille.com.
