Watercress Salad with Fried Morels
From mystic_river1 15 years ago
- 10 minutes to make
- Serves 6
For this delicious salad, the morels are simmered in cream, then rolled in cracker crumbs and fried. Crispy rolls will compliment this nicely. Courtesy Food and Wine recipe/picture
Ingredients
- 1 cup dried morels (1 ounce) shopping list
- 1 cup boiling water shopping list
- 1/2 cup heavy cream shopping list
- salt and freshly ground pepper shopping list
- 2 tablespoons ketchup shopping list
- 2 teaspoons rice wine vinegar shopping list
- 1 teaspoon minced fresh ginger shopping list
- 1 garlic clove, minced shopping list
- 1/2 teaspoon soy sauce shopping list
- all-purpose flour, for dredging shopping list
- 2 large eggs, beaten with 1 tablespoon water shopping list
- 1 cup finely crushed crackers or cracker meal shopping list
- vegetable oil, for frying shopping list
- 4 large bunches watercress, tough stems discarded shopping list
- 1 small red onion, halved lengthwise and thinly sliced crosswise shopping list
How to make it
- In a heatproof bowl, soak the morels in the boiling water until softened, about 20 minutes. Rub them to loosen any grit, then lift them out. Let the soaking liquid stand for 5 minutes so the grit falls to the bottom. Pour off the liquid, leaving any grit behind, and reserve.
- In a small saucepan, simmer the morels in the heavy cream over low heat, stirring a few times, until they absorb the cream, about 8 minutes. Season with salt and pepper.
- In a small bowl, combine 6 tablespoons of the reserved morel soaking liquid with the ketchup, rice wine vinegar, ginger, garlic and soy sauce. Blend well and season with salt and pepper. Set the dressing aside.
- Put the flour, egg mixture and crushed crackers in separate shallow bowIs. Dredge each morel in the flour, shaking off the excess, then dip it in the egg mixture, then coat with crushed crackers. Set aside on a floured platter.
- In a medium saucepan, heat 1 inch of vegetable oil until shimmering. Add 4 or 5 morels at a time and fry over moderate heat until golden brown, about 1 minute. Using a slotted spoon, transfer the morels to a plate and keep warm.
- In a large bowl, toss the watercress with the onion and the dressing. Scatter the morels on top and serve at once.
- MAKE AHEAD The morels can be prepared through Step 2 and refrigerated for up to 1 day. The dressing can be refrigerated for up to 2 days.
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- THE WINE
- By itself, tangy watercress with a soy sauce dressing would be too sharp to be wine-friendly, but the addition of fried morels adds enough fattiness to make a crisp, herbaceous California Sauvignon (or Fumé) Blanc a natural choice.Top picks? The 1997 Matanzas Creek or the 1997 Chateau St. Jean La Petite Etoile.
People Who Like This Dish 2
- mmmmgood TX
- trigger MA
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 4 people-
Dried morels are frequent flyer's in my recipes.
I love all of the components of this Watercress Salad.
Thank you Joymarie
Michael
trigger
in loved it
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