Ingredients

• 1 large pink or red grapefruit
• 1/2 cup sour cream
• 3 scallions, thinly sliced
• Kosher salt and freshly ground pepper
• 1 bunch watercress, trimmed
• 2 heads endive, thinly sliced crosswise
• 1 head Bibb lettuce, torn into bite-size pieces
• 4 stalks celery, thinly sliced
• 1 medium red onion, thinly sliced
• 1/2 pound smoked trout, skin discarded and fish flaked

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Instructions

1. Grate 1/4 teaspoon zest from the grapefruit and set aside. Trim the ends from the grapefruit, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments. Discard any seeds. Cut the grapefruit segments into pieces. Squeeze the juice from the membranes into the bowl.
2. Make the dressing: Whisk the sour cream, 2 tablespoons of the grapefruit juice, the grapefruit zest, scallions, 2 tablespoons water and 1/2 teaspoon each salt and pepper in a bowl.
3. Toss the watercress, endive, lettuce, celery and onion in a large bowl. Add the dressing and toss to coat. Divide the salad among shallow bowls. Top with the reserved grapefruit segments and the smoked trout.
4. Per serving: Calories 225; Fat 9 g (Saturated 5 g); Cholesterol 101 mg; Sodium 309 mg; Carbohydrate 16 g; Fiber 4 g; Protein 20 g
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