Cranberry and Grapefruit Salad
This fresh winter salad gets plenty of bright acidity from citrus and fresh cranberries, though soaking grapefruit in a spiced and honeyed red wine marinade keeps the dish firmly anchored in a...
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Cooking tools:
- Mixing bowl
- Plastic container
- Stove
- Pot
- Food processor
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Kitchen timer
- Refrigerator
- Serving bowl
- Slotted spoon
- Fork
- Whisk
- Spoon
- Colander
- Kitchen towel
- Microplane
- Toaster oven
- Baking sheet
- Peeler
- Kitchen shears
- Citrus press
- Plate
- Tongs
- Wooden spoon
- Spatula
- Aluminum foil
Ingredients
- 3 large grapefruit, peeled and cut into segments (1¼ cups)
- 1 cup full-bodied, dry red wine (preferably from the Rhone valley)
- ¼ cup distilled white vinegar
- ¼ cup plus 2 Tbsp. lavender honey
- ⅔ cup plus ¼ cup sugar, divided
- 6 whole green cardamom pods, lightly cracked
- 1½ tsp. whole black peppercorns
- ½ medium cinnamon stick
- 24 oz. fresh organic cranberries
- ⅔ cup sugar
- ⅓ cup cider vinegar
- ⅓ cup fresh orange juice
- 1 Tbsp. finely grated orange zest
- ⅓ cup olive oil
- 1 bunch chervil, coarsely chopped (¼ cup)
- 2 bunches watercress, rinsed and dried well and torn into bite-sized sprigs (4 cups)
- 2 Tbsp. walnut oil
- Kosher salt
- 1 cup walnuts, toasted and coarsely chopped
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