Watercress, Avocado and Mango Salad (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1/2 cup pink grapefruit juice, reduced to 1/4 cup |
1 tablespoon honey |
1 teaspoon minced shallots |
1/2 teaspoon dijon mustard |
1/4 teaspoon minced garlic |
1/2 cup extra virgin olive oil |
1 tablespoon chopped fresh basil |
salt and pepper to taste |
6 -ounces fresh watercress |
1 cup diced fresh mango |
1 haas avocado, cut into 6 wedges |
Directions:
1. Place the grapefruit juice in a small nonreactive saucepan and cook until reduced in volume by one-half. Set aside to cool.
2. In a medium bowl, combine the cooled reduced grapefruit juice, honey, shallots, mustard and garlic and whisk to blend. While continuing to whisk, add the oil in a slow, steady drizzle until fully incorporated. Stir in the basil and season with salt and pepper to taste.
3. In a large salad bowl, combine the watercress, mango, and 1/4 cup of the vinaigrette. Season lightly with salt and pepper and toss to combine. Serve salad with grilled seafood, simple grilled fish, or chicken, drizzled with extra vinaigrette if desired.
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