Moroccan Watercress and Butter Lettuce Salad: Shlada De-al Jorjor Ain El Maa
Moroccan Watercress and Butter Lettuce Salad: Shlada De-al Jorjor Ain El Maan is a side dish that serves 4. One serving contains 314 calories, 5g of protein, and 29g of fat. For $1.9 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 13 people have made this recipe and would make it again. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes approximately 50 minutes. A mixture of watercress, preserved lemon, green bell pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Overall, this recipe earns an awesome spoonacular score of 94%. If you like this recipe, take a look at these similar recipes: Watercress & Butter Lettuce Salad, maa chole ki dal | punjabi maa choleyan di daal, and Eggplant Salad: Shlada De-al Bedenjan.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
Freshly ground black pepper, as needed, plus 1 tablespoon
1 head butter lettuce, cored and quartered lengthwise
1 large green bell pepper
2 teaspoons ground cumin
1 tablespoon ground flax seed
Kosher salt, as needed
Moroccan oil-cured black and green olives, for garnish
7 tablespoons extra-virgin olive oil
8 large peeled prawns
1 preserved lemon, chopped
1 large red bell pepper
6 tablespoons red wine vinegar
1 large tomato
2 tablespoons water
About 20 stems watercress
Equipment:
bowl
whisk
grill pan
grill
frying pan
Cooking instruction summary:
In a small bowl, combine the flax seed with 2 tablespoons of water and let soak for 20 minutes. Meanwhile, in a small bowl, whisk together 3 tablespoons red wine vinegar and 1 teaspoon cumin. While whisking, drizzle in 2 tablespoons olive oil to make a smooth dressing and season with salt and pepper, to taste. Mix the flaxseed with the dressing. Set the flaxseed dressing aside. Preheat an outdoor grill or indoor grill pan. In a large bowl, lightly coat the peppers and tomato with 1 tablespoon of olive oil and season with salt and pepper, to taste. Grill the peppers and tomato until slightly charred and soft. Let cool. Meanwhile, in another large bowl, whisk together the remaining 3 tablespoons red wine vinegar, 1 teaspoon of cumin, and 1 tablespoon black pepper. While whisking, drizzle in 2 tablespoons olive oil to make a smooth dressing and season with salt, to taste. Peel and seed the peppers and tomato and leaving some of the charred skin, and slice. Toss the them with the dressing. Heat the remaining 2 tablespoons olive oil in large skillet over medium-high heat. Add the prawns and cook, stirring, until just cooked through. Arrange lettuce leaves along outer edge of a large platter. Arrange the peppers and tomato on the lettuce. Place the watercress in the middle and drizzle flax seed dressing over the top. Add the prawns with their juice and scatter around the preserved lemon and olives. Serve.
Step by step:
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. While whisking, drizzle in 2 tablespoons olive oil to make a smooth dressing and season with salt and pepper, to taste.
3. Mix the flaxseed with the dressing. Set the flaxseed dressing aside.
4. Preheat an outdoor grill or indoor grill pan. In a large bowl, lightly coat the peppers and tomato with 1 tablespoon of olive oil and season with salt and pepper, to taste. Grill the peppers and tomato until slightly charred and soft.
5. Let cool.
6. Meanwhile, in another large bowl, whisk together the remaining 3 tablespoons red wine vinegar, 1 teaspoon of cumin, and 1 tablespoon black pepper. While whisking, drizzle in 2 tablespoons olive oil to make a smooth dressing and season with salt, to taste.
7. Peel and seed the peppers and tomato and leaving some of the charred skin, and slice. Toss the them with the dressing.
8. Heat the remaining 2 tablespoons olive oil in large skillet over medium-high heat.
9. Add the prawns and cook, stirring, until just cooked through.
10. Arrange lettuce leaves along outer edge of a large platter. Arrange the peppers and tomato on the lettuce.
11. Place the watercress in the middle and drizzle flax seed dressing over the top.
12. Add the prawns with their juice and scatter around the preserved lemon and olives.
13. Serve.
Nutrition Information:
covered percent of daily need
