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stemmed watercress matchstick oranges coriander vinaigrette Salt coriander seeds extra virgin extra virgin olive oil white wine vinegar cilantro shallot salt
Viewed: 73 - Published at: 9 years agoIngredients
- 6 c. stemmed watercress
- 2 c. matchstick-cut jicama - (6 ounce)
- 3 x oranges peeled, and broken into segments
- 1/2 c. coriander vinaigrette Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. coriander seeds
- 1/2 c. extra-virgin extra virgin olive oil
- 1/4 c. white wine vinegar
- 1/2 bn cilantro roughly minced
- 1 Tbsp. minced shallot
- 1 tsp coarse salt - (to 2) Freshly-grnd black pepper to taste
Method
- For the Salad: Place the watercress, jicama, oranges and dressing in a stainless steel bowl and toss till the dressing proportionately coats the watercress.
- Season with salt and pepper.
- Divide among serving plates so which the oranges and jicama are visible throughout the salad and serve at once.
- For the Coriander Vinaigrette: Toast the coriander seeds in a dry skillet over low heat till fragrant, 2 to 3 min.
- Set aside.
- Place the seeds, oil, vinegar, cilantro, shallot and salt and pepper in a blender, and blend till emulsified.
- Makes about 3/4 c.)
- This recipe yields 6 servings.
