Fried Panela And Watercress Salad Recipes

SPICY WATERCRESS SALAD

Steps:

• Combine cucumber, red bell pepper, red onion, rice vinegar, sesame oil, sugar, soy sauce, red pepper flakes, and hot pepper sauce in a bowl.
• Place watercress on a serving platter or bowl. Pour cucumber mixture over watercress.

FRIED PANELA AND WATERCRESS SALAD

Steps:

• Divide the watercress among 4 soup plates. Dust the cheese slices with flour then dip in beaten egg. Drain and roll in the breadcrumbs pressing gently to evenly coat. Set cheese aside.
• Heat 2 tablespoons each of the butter and oil in a saute pan and quickly saute until tomatoes just begin to soften but still hold their shape. Season well with salt and pepper and spoon over watercress.
• Add remaining butter and oil to pan and quickly saute Panela until lightly browned and crisp on both sides. Drain cheese briefly on paper towels. Add lemon juice to pan and swirl over high heat to slightly thicken. Season with salt and pepper and spoon over cress. Arrange fried Panela on top and scatter fried capers and/or anchovies over and serve immediately.

WILTED WATERCRESS SALAD

Steps:

• In a large bowl, toss watercress and onions; set aside. In a skillet, cook bacon until crisp. Remove bacon; crumble and add to watercress mixture. To the drippings, add brown sugar, vinegar, lemon juice and Worcestershire sauce; bring to a boil. Pour over salad and toss to coat; serve immediately.

FRIED BEEF WITH WATERCRESS SALAD(BO LUC LAC)

Steps:

• Cut meat into 3/4" cubes.
• Mixwith 2 cloves garlic, 1/2 tsp pepper,1/2 tsp sugar and 1 tbsp oil.
• Let meat stand in marinade for 1 hour.
• Cut onion lengthwise into very thin strips.
• Marinate onion in vinegar, 1/4 tsp salt, 1 tsp sugar, 1/4 tsp pepper and 2 tbsp oil.
• Rinse watercress, drain well and arrange on a platter.
• Heat 2 tbsp oil over high heat.
• Add a pinch of sugar and the remaining garlic.
• Fry until fragrant.
• Add meat and stir fry for 2 minutes, until just cooked.
• Top watercress with meat, then onion mixture.

FRIED PLANTAIN SALAD RECIPE BY TASTY

Steps:

• Trim the ends of the plantain, then peel and slice on the bias into ½-inch (1.24) pieces.
• In a large skillet, heat about ⅛ inch (3 mm) canola oil over medium-high heat.
• Add the plantains and fry until golden brown, 2-3 minutes per side. Transfer to a paper towel-lined plate and season with salt.
• Remove all but 1 tablespoon of oil from the skillet. Add the onion and red bell pepper and cook until they are slightly softened, but still have some crunch, 3-4 minutes. Remove the pan from the heat.
• Make the honey dressing: In a small bowl, whisk together the apple cider vinegar, honey, Dijon, and salt. While whisking, slowly drizzle in the oil until the dressing is emulsified.
• When ready to serve, divide the arugula between 2 bowls. Top with the sautéed peppers and onions, fried plantains, sliced avocado, green onions, pistachios, and cilantro. Season with salt and pepper. Drizzle the dressing over the salad.
• Enjoy!

WATERCRESS, FRISEE, AND PEAR SALAD

Steps:

• Preheat oven to 350 degrees. Meanwhile, in a small bowl or jar, whisk or shake vinegar and oil until thick and combined; season with salt and pepper. (Dressing can be made a day ahead and refrigerated, covered.)
• Place nuts on a rimmed baking sheet. Bake until golden brown, 7 to 10 minutes.
• In a large bowl, combine watercress, frisee, pears, and dressing; toss gently to coat. Divide among plates; sprinkle with walnut pieces.

SPINACH & WATERCRESS SALAD

Steps:

• Whisk together oil and lemon juice, then season. In a bowl, mix the leaves and onion. Drizzle dressing over and toss to combine.

WATERCRESS & ORANGE SALAD

Steps:

• In a large bowl, combine watercress and oranges. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat.