Moroccan Watercress And Butter Lettuce Salad: Shlada De-Al Jorjor Ain El Maa
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
43
Spice
47
Sweetness
45
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tbsp
Flax Seed (ground)2 tbsps
Water6 tbsps
Red Wine Vinegar2 tsps
Ground Cumin7 tbsps
Extra-Virgin Olive Oil1 large
Red Bell Pepper1 large
Green Bell Pepper1 large
Tomato8 large
Prawns (peeled)Directions:
1
In a small bowl, combine the flax seed with 2 tablespoons of water and let soak for 20 minutes
2
Meanwhile, in a small bowl, whisk together 3 tablespoons red wine vinegar and 1 teaspoon cumin
3
While whisking, drizzle in 2 tablespoons olive oil to make a smooth dressing and season with salt and pepper, to taste
4
Mix the flaxseed with the dressing
5
Set the flaxseed dressing aside
6
Preheat an outdoor grill or indoor grill pan
7
In a large bowl, lightly coat the peppers and tomato with 1 tablespoon of olive oil and season with salt and pepper, to taste
8
Grill the peppers and tomato until slightly charred and soft
9
Let cool
10
Meanwhile, in another large bowl, whisk together the remaining 3 tablespoons red wine vinegar, 1 teaspoon of cumin, and 1 tablespoon black pepper
11
While whisking, drizzle in 2 tablespoons olive oil to make a smooth dressing and season with salt, to taste
12
Peel and seed the peppers and tomato and leaving some of the charred skin, and slice
13
Toss the them with the dressing
14
Heat the remaining 2 tablespoons olive oil in large skillet over medium-high heat
15
Add the prawns and cook, stirring, until just cooked through
16
Arrange lettuce leaves along outer edge of a large platter
17
Arrange the peppers and tomato on the lettuce
18
Place the watercress in the middle and drizzle flax seed dressing over the top
19
Add the prawns with their juice and scatter around the preserved lemon and olives
20
Serve