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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
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