Chef Nora Pouillon
Watercress and Spinach with Red Bell Peppers and Ginger-Tamari Dressing
Watercress and Spinach with Red Bell Peppers and Ginger-Tamari Dressing
Rated 5.0 stars by 1 users
Category
Salad
Cuisine
Mediterranean
Servings
4 servings
Prep Time
15 minutes
Cook Time
0 minutes
Ingredients
-
2 cloves organic peeled garlic
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1/2 inch organic ginger, peeled (see notes below) and sliced across the long fibers
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8 sprigs organic cilantro
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4 small organic green onions, trimmed and coarsely chopped
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1 tablespoon water
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1 tablespoon rice wine vinegar
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1 tablespoon tamari
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1 tablespoon sesame oil
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2 tablespoon canola oil
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Fresh ground black pepper
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3/4 pound watercress, washed, stems trimmed and spun dry
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1/4 pound organic spinach leaves, washed, stemmed and spun dry
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1 organic bell pepper (red) seeded and cut into a 1/4 inch dice
Garnish
Directions
Put the garlic, ginger, cilantro, green onions, water, vinegar and tamari into a blender.
Process until smooth.
Combine the oils and pour them into the blender in a steady stream, while the motor is running.
Blend until emulsified. Season to taste with the pepper.
To assemble
Toss the watercress and spinach with the dressing.
Divide among 4 luncheon size plates.
Sprinkle each salad with some diced red pepper.
Recipe Note
Peel ginger with edge of spoon and a scraping motion. This will provide a greater yield of product. Fresh ginger can be refrigerated, skin on, wrapped in dry paper towel, or finely chop or grate peeled ginger and freeze up to six months.
To freeze: place peeled and grated or minced ginger in tablespoon mounds on plastic wrap or in ice cube trays with a little water. Freeze well, then empty into storage bag and freeze up to six months.
Filed in:
Asian Inspired,
Chef Nora Pouillon,
Clean,
Ginger-Tamari,
Organic Bell Pepper,
Organic Bell Peppers,
Organic Cilantro,
Organic Ginger Root,
Organic Green Onions,
Organic Peeled Garlic,
Organic Red Bell Peppers,
Organic Spinach,
Plant-Based,
Purslane,
Rice Wine Vinegar,
Salad,
Scallions,
Sesame Oil,
Tamari,
Vegetarian,
Vinaigrette,
Watercress,
Watercress and Spinach with Red Bell Peppers and Ginger-Tamari Dressing
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