RCI-VG.005.0282.001
Watercress and Pickled Ginger Salad
= Description = A perfect side-kick to Salmon.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- each garlic clove1 unitcrushed
- 1/8 teaspoon
- liquid from a jar of pickled ginger1 tablespoon
- fresh lime juice1 tablespoonor rice-wine vinegar
- 1 tablespoon
- 1 teaspoon
- freshly ground black pepper1/4 teaspoonor to taste
- watercress6 cupstemmed, washed, and dried
- each scallions4 unitchopped
- pickled ginger1/3 cupdrained
- With the side of a chef's knife1 unitmash garlic with salt. Place in a small bowl or a jar with a tight-fitting lid.
- Add ginger liquid1 unitlime juice (or vinegar), oil, honey and pepper; whisk or shake until blended.
- Place watercress1 unitscallions and pickled ginger in a large bowl. Just before serving, toss with dressing.
Method
1
Mash the crushed garlic clove with kosher salt using the side of a chef's knife until a paste forms. Transfer the garlic paste to a small bowl or jar with a tight-fitting lid.
2
Add the pickled ginger liquid, fresh lime juice (or rice-wine vinegar), canola oil, honey, and freshly ground black pepper to the bowl with the garlic paste.
3
Whisk or shake the dressing vigorously until all ingredients are fully blended and emulsified.
4
Place the stemmed, washed, and dried watercress in a large serving bowl.
5
Add the chopped scallions and drained pickled ginger to the watercress.
6
Just before serving, pour the dressing over the watercress mixture and toss gently but thoroughly until all ingredients are evenly coated.
7
Divide the salad among four plates and serve immediately.