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Salad
Asian
4 servings
25 minutes
0 minutes
A refreshing and crisp salad with bright oranges. Versatile, this can accommodate most dietary platforms to create a complete meal. See notes at bottom of recipe.
3 tablespoons cooking oil
2 tablespoons fresh juice from an orange
1 teaspoon zest from an orange
1 tablespoon sesame oil
2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
2 bunches watercress, washed and spun dry
1 organic orange
4 ounces jicama, peeled and cut into matchstick pieces
1 tablespoon chopped crystallized ginger
2 teaspoons toasted sesame seeds
Place dressing ingredients in a blender and blend until smooth. Set aside.
Break watercress into 2-inch pieces, discarding any tough stems.
Peel orange. Cut crosswise into 1/4-inch-thick slices and cut each slice in quarters.
Place watercress, orange and jicama in a salad bowl. Pour dressing over salad and toss until evenly coated.
Sprinkle with crystallized ginger and sesame seeds.
This recipe can easily be adapted to ingredients on hand. For example, if watercress is not available, other leafy greens such as spinach or kale may be used. We have also used pummelo when it is in season to make this an extra special salad!
Make this a complete vegan meal by adding Tofu fresh or baked, or cooked Quinoa. Make it pescatarian by adding fresh fish or shellfish.
Recipe from: A Wok For All Seasons, Publisher: Doubleday. Copyright Yan Can Cook Inc., 1988.
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