Watermelon And Watercress Salad With Ginger Recipes

WATERMELON WITH WATERCRESS AND FETA

Provided by Giada De Laurentiis

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Watermelon With Watercress and Feta image

Steps:

In a salad bowl, combine the watermelon, feta cheese, watercress, lemon zest, lemon juice, olive oil, salt, and pepper. Gently toss until all the ingredients are combined. Serve immediately.

Ingredients

1 (2 pound) piece watermelon, rind removed and flesh cut into 1/2-inch cubes
1 (4-ounce) block feta cheese, cut into 1/2-inch cubes
1 packed cup watercress or arugula
1 lemon, zested and juiced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

GINGER MARINATED SQUAB WITH MANGO SAUCE AND WATERCRESS SALAD

Provided by Ming Tsai

Categories main-dish

Time 4h10m

Yield 4 servings

Number Of Ingredients 29

Ginger Marinated Squab with Mango Sauce and Watercress Salad image

Steps:

In a bowl, combine wine and mustard to dissolve. Add ginger, garlic, oil and juniper berries. Coat squab with marinade and let stand for 4 hours. Season the squab. Heat a skillet and coat with oil. Pan sear the squab, breast side down until brown, about 3 to 4 minutes. Flip and cook an additional 3 to 4 minutes. Squab should be eaten rare. Let rest 4 minutes.
WATERCRESS SALAD: In a bowl, whisk together juice, sugar and oil. Toss well with nuts and greens. Season and check.;
MANGO SAUCE: In a small stockpot or large saucepan, coat lightly with oil and brown mire poix. Deglaze with wine and reduce by 80 percent. Add thyme, ginger, pepper, soy, carcasses and cover with water, (6 to 8 cups). Bring to a boil and turn down heat to simmer, 11/2 hours. Strain. Place in another saucepan and reduce by 50 percent. Whisk in the mango puree and butter. Season and check. Keep warm.
PLATING: On white plates, sauce the whole plate. Place a small mound of salad in the center and lay 2 pieces of squab on top, legs crissed-crossed. Garnish with nuts.

Ingredients

1 cup red wine
1/2 tablespoon dry mustard
2 tablespoons minced ginger
1 tablespoon minced garlic
1/4 cup canola oil
1/2 tablespoon juniper berries
4 squabs, breast and leg removed (attached), carcass roasted
Canola oil to coat
Salt and black pepper to taste
Juice of 2 limes
1 teaspoon sugar
2 tablespoons canola oil
2 tablespoons chopped macadamia nuts, save a little for garnish
3 cups watercress
Salt and black pepper to taste
Canola oil to cook
1 carrot, chopped
1 stalk celery, chopped
1 small onion, chopped
1/2 cup red wine
2 sprigs thyme
2 large slices ginger
1/2 tablespoon whole black peppercorns
1 tablespoon soy sauce
4 carcasses
Water to cover
1 large ripe mango, pureed in a blender (1 cup puree)
3 tablespoons butter
Salt and pepper to taste

WATERCRESS, MELON AND ALMOND SALAD

Melons and watercress make great summer dessert salads. If you cannot find any watercress, try some fresh mint instead.

Provided by Barrett

Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

Watercress, Melon and Almond Salad image

Steps:

In a large bowl, whisk together lime juice, sugar, and ginger. Gradually add oil and season with salt and pepper to taste.
Add watercress, watermelon, and cantaloupe to dressing and toss to coat. Transfer salad to plates, sprinkle with sliced almonds and serve immediately.

Nutrition Facts : Calories 274.1 calories, Carbohydrate 21.4 g, Fat 20.3 g, Fiber 3.3 g, Protein 6.9 g, SaturatedFat 2.3 g, Sodium 68.6 mg, Sugar 15.3 g

Ingredients

3 tablespoons fresh lime juice
1 teaspoon white sugar
1 teaspoon minced fresh ginger root
¼ cup vegetable oil
2 bunches watercress, trimmed and chopped
2 ½ cups cubed watermelon
2 ½ cups cubed cantaloupe
⅓ cup toasted and sliced almonds