Look for brightly colored cara cara and blood oranges, which are available this time of year.

Marian Cooper Cairns
Recipe by Coastal Living March 2016

Gallery

Iain Bagwell; Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
25 mins
total:
1 hr 25 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together first 3 ingredients in a medium bowl. Split vanilla bean in half lengthwise; scrape seeds with the back of a paring knife into oil mixture. Whisk to combine. Let stand at room temperature for 1 hour. Whisk in salt and pepper.

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  • Cut away rind and white pith from oranges and grapefruit. Cut each into 1/4-inch-thick rounds.

  • Combine watercress and 1 tablespoon dressing in a large bowl; toss to coat. Arrange on a platter, reserving a few leaves. Top greens evenly with citrus rounds, radish slices, and reserved watercress leaves. Serve with remaining dressing.

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