Best Fried Panela And Watercress Salad Recipes

Fried Panela and Watercress Salad image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

2 bunches young watercress, thick stems discarded
8 ounces Panela cheese cut into eight even slices
Well-seasoned flour
1 egg beaten with 1 teaspoon water until frothy
2/3 cup dry breadcrumbs, Panko preferred
3 tablespoons each unsalted butter and olive oil
1 1/2 cups tiny cherry-type tomatoes
Sea salt and fresh pepper
2 tablespoons fresh lemon juice
2 tablespoons crisp fried capers and/or 4salt anchovies, rinsed and chopped

Steps:

Divide the watercress among 4 soup plates. Dust the cheese slices with flour then dip in beaten egg. Drain and roll in the breadcrumbs pressing gently to evenly coat. Set cheese aside.
Heat 2 tablespoons each of the butter and oil in a saute pan and quickly saute until tomatoes just begin to soften but still hold their shape. Season well with salt and pepper and spoon over watercress.
Add remaining butter and oil to pan and quickly saute Panela until lightly browned and crisp on both sides. Drain cheese briefly on paper towels. Add lemon juice to pan and swirl over high heat to slightly thicken. Season with salt and pepper and spoon over cress. Arrange fried Panela on top and scatter fried capers and/or anchovies over and serve immediately.

Pan-Fried Balsamic Pear Salad with Pancetta, Gorgonzola and a Warm Honey Dressing image

Provided by Lorraine Pascale

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

Two 5-ounce bags baby arugula
16 slices pancetta, about 6 ounces
3 tablespoons unsalted butter
1 tablespoon vegetable oil
4 pears, peeled, cored and quartered
Kosher salt
Freshly ground black pepper
3 tablespoons honey
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons pine nuts, toasted
6 ounces gorgonzola cheese, crumbled

Steps:

Distribute the arugula evenly among four serving plates.
Put the pancetta into a medium skillet over medium-high heat and cook until really crispy, 3 to 4 minutes. Remove and drain on paper towels.
Put 2 tablespoons butter and the oil into the skillet and reduce the heat to low. When the butter has melted, place the pears in the pan and season with salt and pepper and 2 tablespoons honey. Turn up the heat to medium and cook until the pears are lightly caramelized, about 5 minutes. Add 1 tablespoon vinegar and cook for another minute. Remove the pears from the pan, reserving any juices that may be left.
Arrange the pears and pancetta on top of the arugula so each serving has 4 pear quarters and 4 slices pancetta.
Put the pan back on medium heat and add the remaining 1 tablespoon butter, remaining 1 tablespoon honey, remaining 2 tablespoons vinegar, mustard, pine nuts, salt and pepper. Cook briefly until the dressing is heated through. Pour the dressing over the salads, then scatter over the gorgonzola crumbles. Serve immediately.

Watercress and Tofu Salad image

Provided by toninalani

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 bunches watercress, cut to 3-inch pieces
1 (10 ounce) package tofu, cut to 1-inch blocks
1 (6 ounce) light chunk tuna in water, flaked
1 medium tomatoes, diced into 1/2-inch pieces
1/4 cup soy sauce
2 tablespoons rice vinegar
1 teaspoon gingerroot, finely grated
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
1 teaspoon sugar

Steps:

Drain tofu on paper towels in refrigerator for at least 1 hour.
After tofu is drained, cut into 1" blocks.
Heat pot of lightly salted water.
Cut 2 inches off bottom of watercress and discard.
Cut watercress into 3" pieces.
When water comes to boil, add cut watercress and parboil for 30 seconds.
Drain and cool in ice bath.
Meanwhile, make Oriental Salad Dressing: Combine all other ingredients - soy sauce, rice vinegar, ginger, sesame oil, sugar, sesame seeds and blend.
Arrange drained and cooled watercress on a platter with tofu, tomato, and fish.
Drizzle with Oriental Salad Dressing at time of serving.