Watercress And Shoots Salad With Toasted Flax Seeds

Recipe Ingredients

1/2 lb	227g / 8oz	Watercress and shoots - (abt 7 cups) - rinsed, spun dry
		= (corn, beet, etc.)
1/4 cup	27g / 1oz	Flax seeds - lightly toasted
2 cups	125g / 4.4oz	Spring onions - peeled, sliced thin (small)
1/4 cup	59ml	Blackberries or red raspberries
1/4 cup	59ml	White raspberries
4 oz	113g	Oka cheese - thinly sliced
8		French bread, abt 1/4"-thk
1/4 cup	59ml	Flax seed oil
1 tablespoon	15ml	Balsamic vinegar
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Extra-virgin olive oil - for drizzling

Recipe Instructions

Preheat the oven to 350 degrees.

In a large salad bowl, combine the greens, seeds, onions, and berries.

Place the sliced bread on a baking sheet and lightly toast until golden on 1 side, about 6 minutes. Turn the slices and place the cheese on the soft sides. Return to the oven and toast until the cheese is melted and just bubbling, about 5 minutes.

In a small bowl, whisk together the oil, vinegar, salt and pepper. Toss the salad with the dressing and divide among 4 salad plates. Place 2 cheese croutons on each plate, drizzle with extra virgin olive oil and serve immediately.

This recipe yields 4 servings.

Beverage Suggestion: Marynissen Estates Chardonnay 1999

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E23) - from the TV FOOD - NETWORK

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