Your dinner salad is about to see a new life, as we take you into the world of Seaspice Seafood Brasserie and Lounge located at 422 NW North River Drive in Miami. This waterfront restaurant steps away from the ordinary and offers innovative dishes, using new techniques, that are sure to arouse your sense.
One such dish, the Purple Watercress Salad, will take your traditional dinner salad to new heights. We snagged the recipe for you, so you’ll be able to enjoy this light, summertime dish at the restaurant or at home, relaxing with a glass of wine. So the recipe we received is quite large, so be sure to adjust the amount to what you need.
Seaspice Purple Watercress Salad
Ingredients:
Anchovy Vinaigrette
Smoked Trout Roe
Myoga (Japanese ginger), thinly sliced
Bubu Arare (crispy puffed rice pellets or Japanese crackers)
Purple Watercress
Anchovy Vinaigrette
Yield 1 ½ quarts
½ ea Rosted Yellow Onion
4 ea Roasted Shallot
4 ea Roasted Garlic
2 Tbs Capers
1 Tbs Caper Juice
1.65 oz. Anchovies
½ oz. Mint
½ oz. Basil
½ oz. Sage
½ oz. Cilantro
1 oz. Chives
½ oz. Parsley
1 ea Orange Zest
1 cup Orange Juice (4 ea)
½ Cup Mirin
3 cups Blended Oil
.5 oz. Anchovy Oil
2 cups Water
1 tsp Volcano Salt
2 Tbs Kosher Salt
1 Tbs Black Pepper
½ ea Fresno Pepper
Directions:
- Blend all herbs, zest and pepper together in a vita mix, with anchovy oil, caper juice and roasted veggies.
- Slowly incorporate water, then oil, then orange juice, then mirin
- Add salt and pepper to taste
- Toss with purple watercress and add Smoked Trout Roe, Myoga and thinly sliced Bubu Arare