Chef Martin Yan
Watercress and Orange Salad
Category
Salad
Servings
4 servings
Prep Time
25 minutes
Cook Time
0 minutes
Author:
Chef Martin Yan
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.
Ingredients
-
3 tablespoons cooking oil
-
2 tablespoons fresh juice from organic orange
-
1 teaspoon zest from organic 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
Dressing
Salad
Directions
Dressing
Place dressing ingredients in a blender and blend until smooth. Set aside.
Salad
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.
Recipe Note
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.
Filed in:
A Wok For All Seasons,
Asian Inspired,
Chef Martin Yan,
Chinese New Year,
Citrus Salad,
Clean,
Colorful,
Crisp and Crunch,
Crystallized Ginger,
Healthy,
Jicama,
Lunar New Year,
Organic Oranges,
Pescatarian,
Plant-Based,
Purslane,
Salad,
Simple,
Vegan,
Vegetarian,
Watercress,
Watercress and Orange Salad,
Whole
