Recipes Watercress Salad Boma Animal Kingdom Lodge

Yield: 6 servings

½ cup Golden Raisins, soaked in hot water and drained
½ cup Raisins, soaked in hot water and drained
½ cup Carrots, diced small and roasted
½ cup Parsnips, diced small and roasted
2 ounces Safflower Oil
To Taste Salt and Pepper
½ head Bok Choy, very finely thin sliced
2 bunches Watercress, washed, dried and cut into 3 sections
¼ cup Almonds, roasted

Raisin Vinaigrette
½ cup Raisins, soaked in hot water and drained
3 tablespoons Sugar
½ cup Rice Vinegar
1 teaspoon Ground Ginger (dry)
½ teaspoon Ground Coriander (dry)
¼ teaspoon Ground Turmeric (dry)
½ cup Safflower Oil

Method of Preparation
1. Soak both raisins in hot water for 5 minutes or until soft. Set aside.

2. Place diced parsnips and carrots in a bowl. Add oil and salt and pepper.

3. Place on a sheet pan and roast in the oven at 350 o for 10 minutes or until soft and caramelized.

4. Let cool and set aside.

5. Wash the bok choy and slice thin. Set aside. Wash the watercress and cut into 3 segments. Set aside.

6. To make vinaigrette: Soak the raisins in hot water for 5 minutes or until the raisins are soft. Drain. In a small bowl, place all the vinaigrette ingredients except the oil. Using a blender, puree the ingredients and add oil slowly until emulsifies. Set aside.

7. Mix all the ingredients together and add the vinaigrette. Mix well and serve.

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