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Lime and Coriander Flavoured Island Salad
2013-08-06
https://www.metro.ca/userfiles/image/recipes/salade-iles-lime-coriandre-4730.jpg
PT15M
PT30M
PT1H15M
With a knife, cut hot pepper into two. Take out seeds and white membrane. Chop finely. Wash hands after having handled the pepper. Do not touch your eyes.In a small bowl, mix the pepper, lime rind, coriander and cream. Salt and pepper. Recover and let chill in refrigerator for 30 minutes to sufficiently marinate the flavours.In 4 to 6 serving bowls, distribute the mesclun lettuce. Garnish with strawberries, mango, onion, broccoli heads, Oka or Douanier and Havarti cheese. Sprinkle on vinaigrette and garnish with walnuts.
4
Metro
4
1
4
4
Vinaigrette
1 jalapeno pepper (or another hot pepper)
lime rind
1/4 cup (60 mL) fresh coriander, finely chopped
3/4 cup (190 mL) 15 % cooking cream
1 tsp. (5 mL) Salt
1/2 tsp. (2 mL) pepper
Salad
4 cups (1 L) mesclun lettuce or young spinach
2 cups (500 mL) strawberries de-stalked and cut in 4
2 cups (500 mL) mango peeled and cut into cubes
1/2 cup (125 mL) sweet onion cut into rings (vidalia or spanish)
2 cups (500 mL) small heads of broccoli blanched (boil 2 minutes and refrigerate)
1/2 cup (125 mL) Oka or douanier cheese, cut into cubes
1/2 cup (125 mL) Havarti cheese, cut into cubes
1/4 cup (60 mL) walnuts
Lime and Coriander Flavoured Island Salad
4
servings
0:15
Preparation
0:30
COOKING
1:15
TOTAL TIME
Ingredients
-
Vinaigrette
-
1
jalapeno pepper (or another hot pepper)
-
lime rind
-
1/4 cup
(60 mL)fresh coriander, finely chopped
-
3/4 cup
(190 mL)15 % cooking cream
-
1 tsp.
(5 mL)Salt
-
1/2 tsp.
(2 mL)pepper
-
Salad
-
4 cups
(1 L)mesclun lettuce or young spinach
-
2 cups
(500 mL)strawberries de-stalked and cut in 4
-
2 cups
(500 mL)mango peeled and cut into cubes
-
1/2 cup
(125 mL)sweet onion cut into rings (vidalia or spanish)
-
2 cups
(500 mL)small heads of broccoli blanched (boil 2 minutes and refrigerate)
-
1/2 cup
(125 mL)Oka or douanier cheese, cut into cubes
-
1/2 cup
(125 mL)Havarti cheese, cut into cubes
-
1/4 cup
(60 mL)walnuts
Preparation
With a knife, cut hot pepper into two. Take out seeds and white membrane. Chop finely. Wash hands after having handled the pepper. Do not touch your eyes.
In a small bowl, mix the pepper, lime rind, coriander and cream. Salt and pepper. Recover and let chill in refrigerator for 30 minutes to sufficiently marinate the flavours.
In 4 to 6 serving bowls, distribute the mesclun lettuce. Garnish with strawberries, mango, onion, broccoli heads, Oka or Douanier and Havarti cheese. Sprinkle on vinaigrette and garnish with walnuts.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
