Watercress And Mango Salad Food

WATERCRESS AND MANGO SALAD

Steps:

• Whisk together all dressing ingredients in a small bowl, then whisk in salt to taste.
• Gently toss all salad ingredients together in a bowl. Add just enough dressing to coat, then serve immediately.

AVOCADO AND WATERCRESS SALAD

Steps:

• Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.
• Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.

GINGER MARINATED SQUAB WITH MANGO SAUCE AND WATERCRESS SALAD

Steps:

• In a bowl, combine wine and mustard to dissolve. Add ginger, garlic, oil and juniper berries. Coat squab with marinade and let stand for 4 hours. Season the squab. Heat a skillet and coat with oil. Pan sear the squab, breast side down until brown, about 3 to 4 minutes. Flip and cook an additional 3 to 4 minutes. Squab should be eaten rare. Let rest 4 minutes.
• WATERCRESS SALAD: In a bowl, whisk together juice, sugar and oil. Toss well with nuts and greens. Season and check.;
• MANGO SAUCE: In a small stockpot or large saucepan, coat lightly with oil and brown mire poix. Deglaze with wine and reduce by 80 percent. Add thyme, ginger, pepper, soy, carcasses and cover with water, (6 to 8 cups). Bring to a boil and turn down heat to simmer, 11/2 hours. Strain. Place in another saucepan and reduce by 50 percent. Whisk in the mango puree and butter. Season and check. Keep warm.
• PLATING: On white plates, sauce the whole plate. Place a small mound of salad in the center and lay 2 pieces of squab on top, legs crissed-crossed. Garnish with nuts.

WATERCRESS, AVOCADO AND MANGO SALAD

Steps:

• Place the grapefruit juice in a small nonreactive saucepan and cook until reduced in volume by one-half. Set aside to cool.
• In a medium bowl, combine the cooled reduced grapefruit juice, honey, shallots, mustard and garlic and whisk to blend. While continuing to whisk, add the oil in a slow, steady drizzle until fully incorporated. Stir in the basil and season with salt and pepper to taste.
• In a large salad bowl, combine the watercress, mango, and 1/4 cup of the vinaigrette. Season lightly with salt and pepper and toss to combine. Serve salad with grilled seafood, simple grilled fish, or chicken, drizzled with extra vinaigrette if desired.

WATERCRESS, AVOCADO, AND MANGO SALAD

Steps:

• Place grapefruit juice in a small non-reactive saucepan; simmer until reduced to 1/4 cup, 3 to 4 minutes. Remove from heat; set aside to cool.
• In a medium bowl, whisk together cooled grapefruit juice, honey, shallot, mustard, and garlic. Slowly whisk in olive oil until an emulsion is formed. Stir in basil and season vinaigrette with salt and pepper.
• Place watercress in a large bowl along with mango and 1/4 cup vinaigrette; season with salt and pepper and toss to combine. Top with avocado slices and drizzle with more vinaigrette, if desired.

WATERCRESS AND WALNUT SALAD WITH HERB DRESSING

Steps:

• In small jar, mix all dressing ingredients together and let sit.
• In bowl put watercress, green onions, cheese, and walnuts.
• Toss salad mixture.
• Serve salad on plates.
• Dress salad with desired amount of dressing.
• Enjoy.

WATERCRESS AND AVOCADO SALAD

Steps:

• Salad:.
• Peel and segment oranges. Keep juice for dressing.
• Trim and peel asparagus. Blanche for 1 minute in boiling water and then place in cold water. Cut into thin discs.
• Remove watercress stems, wash and (spin) dry.
• Cut onion on the bias, (or dice).
• Toast pistachios in oven or frying pan (with no oil) until they swell a tiny bit and brown. Roughly chop the pistachios.
• Cut avocado and toss salad together. Season with salt and pepper.
• Dressing:.
• The sugar and mustard seed oil can be optional.
• Whisk together and set aside while making salad. Strain just before using and pour over salad just before serving.
• Toss salad gently before serving.