Watercress and Shoots Salad with Toasted Flax Seeds, Fresh Berries, Oka Cheese Croutons and Flax Seed Oil Vinaigrette (Emeril Lagasse) |
|
 |
Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 4 |
|
Ingredients:
1/2 pound (about 7 cups) watercress and shoots (corn, beet, etc.), rinsed and spun dry |
1/4 cup flax seeds, lightly toasted |
2 small spring onions, peeled and thinly sliced |
1/4 cup blackberries or red raspberries |
1/4 cup white raspberries |
4 ounces oka cheese, thinly sliced |
8 slices french bread, about 1/4-inch thick |
1/4 cup flax seed oil |
1 tablespoon balsamic vinegar |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
extra-virgin olive oil, for drizzling |
Directions:
1. Preheat the oven to 350 degrees F.
2. In a large salad bowl, combine the greens, seeds, onions, and berries.
3. Place the sliced bread on a baking sheet and lightly toast until golden on 1 side, about 6 minutes. Turn the slices and place the cheese on the soft sides. Return to the oven and toast until the cheese is melted and just bubbling, about 5 minutes.
4. In a small bowl, whisk together the oil, vinegar, salt and pepper. Toss the salad with the dressing and divide among 4 salad plates. Place 2 cheese croutons on each plate, drizzle with extra virgin olive oil and serve immediately.
5. Beverage Suggestion: Marynissen Estates Chardonnay Barrel Fermented ?A? 1999
|
|