Watercress And Roasted Shallot Salad With Tangerine Vinaigrette Food

SIMPLE WATERCRESS SALAD

Steps:

• Combine vinegar, salt, and pepper in a salad bowl. Slowly whisk in oil. Add watercress and toss with vinaigrette to evenly coat. Serve immediately.

ROASTED SHALLOT VINAIGRETTE

Steps:

• Preheat oven to 400 degrees. Place garlic and shallot on a piece of parchment paper-lined foil, drizzle with oil, and season with salt and pepper. Wrap package to enclose, and roast until garlic and shallot are very soft, about 45 minutes. Set aside to cool. Remove garlic from each clove, and peel shallot.
• In the bowl of a food processor, combine roasted garlic and shallot, balsamic vinegar, mustard, and lemon juice. With machine running, drizzle in oil; process until incorporated. Season with salt and pepper.

WATERCRESS AND TANGERINE SALAD WITH RED ONIONS AND BLACK PEPPER VINAIGRETTE

Steps:

• In a bowl, combine the sliced onion with ice water to cover and let soak for 30 to 45 minutes. Meanwhile, make the vinaigrette.
• In a glass bowl, whisk together the vinegar, mustard, pepper, salt, and cayenne until thoroughly blended. Drizzle the olive oil over in a thin stream, whisking constantly until all the oil is incorporated.
• Drain the soaking onions, pat them dry with paper towels, and separate into rings. In a large bowl, toss the tangerines and the watercress together gently. Drizzle over enough vinaigrette just to coat and toss again. Mound some salad onto the plate and scatter a few onion rings over the top.

WARM BUTTERNUT SQUASH SALAD WITH TANGERINE-ROSEMARY VINAIGRETTE

Steps:

• Heat 1/4 cup olive oil in a large, heavy saute pan over medium-high heat. Add the squash. Season with some salt and pepper. Saute until slightly browned and softened, 8 to 10 minutes. Add the vegetable broth. Reduce the heat to medium-low and simmer, covered, until cooked through, 15 to 20 minutes. Season with more salt and pepper, and set the squash aside to cool slightly.
• Meanwhile, prepare the tangerines and vinaigrette. Peel 3 of the tangerines and slice them into 1-inch rounds, removing any seeds. Place the sliced tangerines in a bowl. To make the vinaigrette, juice the remaining tangerine into a small mixing bowl. Add the remaining 2 tablespoons olive oil and the rosemary. Whisk until combined. Season with salt and pepper.
• In a large serving bowl, add the mixed salad greens. Toss the salad with the vinaigrette until evenly coated. Top with the warm butternut squash. Arrange the sliced tangerines on top and sprinkle with the dried cranberries. Serve warm.

ROASTED BUTTERNUT SQUASH SALAD WITH TANGERINE-ROSEMARY VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• Toss the squash with 2 tablespoons olive oil on a baking sheet and spread in an even layer. Season with 2 teaspoons rosemary, and salt and pepper. Roast, stirring once halfway through, until the squash is just tender and golden, about 20 minutes. Remove from the oven and cool until just warm, about 15 minutes.
• While the squash is roasting, peel 3 tangerines and slice them crosswise into 1/2-inch-thick rounds, removing any seeds. Juice the remaining tangerine and whisk the juice together with the remaining 2 tablespoons olive oil and remaining 1 teaspoon rosemary. Season the dressing with salt and pepper.
• Combine the warm squash, the spinach, tangerine slices and cranberries with the dressing and toss gently to coat. Divide among salad plates.

SHALLOT VINAIGRETTE

Steps:

• Combine the olive oil, vinegar, agave, mustard and shallots in a bowl and whisk until combined. Add salt and pepper to taste. Toss your favorite greens with this vinaigrette and enjoy!

WATERCRESS SALAD WITH WARM VINAIGRETTE

Steps:

• In a small saucepan whisk together the shallot, the mustard, the honey, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Heat the dressing over moderately low heat, whisking occasionally, until it is hot and in a bowl toss it with the watercress.

SPRING SALAD OF WATERMELON, WATERCRESS, AND SCALLIONS WITH A SHALLOT-CITRUS VINAIGRETTE

Steps:

• Make the vinaigrette: In a small non-reactive bowl or food processor, place the shallots, mustard, honey, vinegars, and fruit juices and whisk or process. Slowly incorporate the oils, teaspoon by teaspoon until emulsified. Add salt and pepper to taste.
• In a small saute pan heat the sesame oil until just below the smoking point. Add the sesame seeds and cook until the oil colors slightly. Drain the oil and reserve the seeds.
• In a large bowl combine 1/2 of the sesame seeds, the watermelon, watercress, parsley, scallions, and chervil and toss with the vinaigrette to taste. Divide the greens between 6 or 8 individual salad plates and place the watermelon pieces on top. Sprinkle with the reserved sesame seeds and serve immediately.

AVOCADO AND TANGERINE SALAD WITH JALAPEñO VINAIGRETTE

Steps:

• Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. Let cool.
• Heat a small heavy skillet over mediumhigh heat. Cook jalapeño, turning occasionally, until blistered and charred all over, about 8 minutes. (Alternatively, roast jalapeño directly over gas flame, turning occasionally.) Let cool; remove stem, skin, and seeds, then finely chop.
• Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeñ:o in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Add remaining jalapeño, if desired. Set vinaigrette aside.
• Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.
• DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill.

TANGERINE VINAIGRETTE

Steps:

• Combine all the ingredients except the oil and whisk to blend and dissolve the sugar.
• Slowly whisk in the oil to emulsify and thicken.
• This is better if made a day before using.
• It will keep for up to 2 weeks in the refrigerator.

WATERCRESS AND ROASTED-SHALLOT SALAD WITH TANGERINE VINAIGRETTE

Steps:

• Preheat the oven to 350°F. Toss the shallots in the olive oil to coat them. Spread the shallots on a baking sheet and roast for 1 hour, or until golden and very soft. Put the watercress in a large salad bowl. To prepare the dressing: In a medium bowl, combine the mustard, tangerine juice, and vinegar. Gradually whisk in the olive oil to make an emulsified sauce. Whisk in the thyme, salt, and pepper. Pour the vinaigrette over the watercress and toss until coated. Divide the greens among 4 plates and arrange 4 roasted shallots on top of each serving.From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.