Smoked Salmon and Citrus Salad

Name: Smoked Salmon and Citrus Salad
Yield: 4
Ingredients: 1 ⅓ cups watercress; ½ small red onion, thinly sliced into rings; 1 medium cucumber, sliced diagonally; 1 grapefruit, peeled and sectioned; 1 navel orange, peeled and sectioned; 1 Cara Cara orange, peeled and sectioned; 1 blood orange, peeled and sectioned; 8 tsp extra-virgin olive oil; 6 inches French baguette; 4 tbsp cream cheese, softened; 4 oz smoked salmon; Salt and freshly ground black pepper, to taste; Fresh dill sprigs (optional)

Purchased smoked salmon served with cream cheese on a French baguette is the star of this easy and elegant watercress and citrus salad.

Purchased smoked salmon served with cream cheese on a French baguette is the star of this elegant watercress and citrus salad that takes minutes to prepare and serve. Grapefruit, extra-virgin olive oil and three different types of oranges—navel, Cara Cara and blood—add zesty, clean notes to the pungent red onion and peppery watercress.

Makes 4 servings

Ingredients

1 ⅓ cups watercress
½ small red onion, thinly sliced into rings
1 medium cucumber, sliced diagonally
1 grapefruit, peeled and sectioned
1 navel orange, peeled and sectioned
1 Cara Cara orange, peeled and sectioned
1 blood orange, peeled and sectioned
8 tsp extra-virgin olive oil
6 inches French baguette
4 tbsp cream cheese, softened
4 oz smoked salmon
Salt and freshly ground black pepper, to taste
Fresh dill sprigs (optional)

Directions

Divide watercress, red onion, cucumber, grapefruit and oranges among four plates. Drizzle 2 teaspoons olive oil over each salad.
Diagonally slice baguette into four 1½-inch pieces. Cut each slice of bread in half lengthwise. Spread about ½ tablespoon cream cheese onto each piece of bread. Divide salmon evenly among the eight pieces of bread. Place two pieces of salmon-topped bread on each plate. Season salads to taste with salt and pepper. Garnish with dill, if desired.