Melon And Watercress Salad With Pickled Onions Recipes

MAHI MAHI WITH WATERCRESS AND ARUGULA SALAD WITH MELON AND PICKLED ONIONS

Steps:

• Preheat oven to 450 degrees F.
• In a small bowl whisk together lime, vinegar and sugar. Pour 1/2 of the dressing in a small container and set aside. Place onions in a shallow dish, add remaining dressing, and let stand 30 minutes or overnight.
• Season fish with salt and pepper and drizzle with 1 teaspoon of the olive oil. Place the fish, skin side down, in a non-stick pan with an oven proof handle. Bake until fish is cooked through, about 12 to 15 minutes. Cut fish into 4 pieces and place 1 piece on each serving dish.
• Place watercress, arugula and melon in a large salad bowl. Toss with the remaining 1 teaspoon extra-virgin olive oil and sprinkle with salt. Add reserved dressing. Toss to combine. Divide dressed greens and melon among plates. Garnish with pickled onion rings.

CUCUMBER, MELON AND WATERMELON SALAD

Steps:

• Combine all of the ingredients in a large bowl. Toss together just before serving.

WATERCRESS AND ONION SALAD

Steps:

• Remove and discard any tough stems from watercress. Rinse and pat or spin dry. There should be about 4 cups of leaves. Put leaves in a bowl.
• Cut endive lengthwise into thin strips and add to watercress. Add onion and chopped egg.
• Sprinkle salad mixture with vinegar, oil, salt and pepper and toss.

WATERCRESS SALAD WITH PORT-BRAISED FIGS AND PICKLED ONIONS

Steps:

• Heat oil in large nonstick skillet over medium heat. Add onion and stir 1 minute to coat with oil. Add vinegar and sugar and stir until onion begins to soften slightly, about 3 minutes. Transfer onion to baking sheet or platter; spread in single layer. Sprinkle with salt. Cover and chill at least 8 hours or overnight (onion will turn pink). DO AHEAD: Can be made 2 days ahead. Keep chilled.
• Whisk red wine vinegar, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and sugar in small bowl. Gradually whisk in both oils. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.
• Combine Port and figs in large saucepan. Bring to boil. Reduce heat to medium-low and simmer until figs are plump and tender, about 30 minutes. Using slotted spoon, transfer figs to small bowl. Increase heat to medium-high and boil Port syrup until thickened and reduced to 6 tablespoons, about 8 minutes. Transfer syrup to another small bowl. DO AHEAD: Can be made 2 days ahead. Cover figs and Port syrup separately and chill.
• Combine endive, and pickled onion Toss salad with vinaigrette Port syrup over each salad among plates. Sprinkle salads and serve.

MELON, CUCUMBER AND CHERRY TOMATO SALAD

Steps:

• Place melon, tomatoes and cucumber in a large salad bowl. Season with salt and pepper to taste, and toss well. Drizzle with olive oil and lime juice. Toss lightly and leave to marinate for a few minutes and up to 30 minutes, to let the flavors mingle.
• Add the basil leaves, tearing larger leaves into pieces, and the mint leaves.
• Just before serving, fold the leaves into the salad and toss well. Taste and add a little more lime juice, as needed.