Daphne Oz's Green Papaya Salad with Deep Fried Watercress Recipe

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Ingredients

For the Salad:
1 Green Papaya (shredded)
1 Jicama (shredded)
1 Green Apple (shredded)
1/4 cup Peanuts
1 Red Chile such as Fresno (sliced)
1/2 bunch Cilantro (leaves only)
4 Scallions (sliced)
For the Dressing:
1/4 cup Extra Virgin Olive Oil
Juice of 1 Lime
1 tablespoon Rice Vinegar
1 teaspoon Sugar
1 teaspoon Salt
For the Fried Watercress:
1 cup All-Purpose or Rice Flour (plus another 1/2 cup to dredge)
2 teaspoons Baking Powder
1 cups Ice Cold Water
1 teaspoon Salt
2 heads Watercress (trimmed and pulled apart)
1/4 cup Sriracha hot sauce

Preparation

Step 1

1 Green Papaya (shredded)
1 Jicama (shredded)
1 Green Apple (shredded)
1/4 cup Peanuts
1 Red Chile such as Fresno (sliced)
1/2 bunch Cilantro (leaves only)
4 Scallions (sliced)

For the Salad: Combine the green papaya, jicama, green apple, peanuts, cilantro, red chiles, and scallions in a large bowl.

1/4 cup Extra Virgin Olive Oil
Juice of 1 Lime
1 tablespoon Rice Vinegar
1 teaspoon Sugar
1 teaspoon Salt

For the Dressing: Combine the rice vinegar, juice of the lime, sugar, and salt in a small bowl. Whisk in the olive oil until emulsified.

1 cup All-Purpose or Rice Flour (plus another 1/2 cup to dredge)
2 teaspoons Baking Powder
1 cups Ice Cold Water
1 teaspoon Salt
2 heads Watercress (trimmed and pulled apart)
1/4 cup Sriracha hot sauce

For the Fried Watercress: Heat an inch of oil in a cast iron skillet to 325F.

Whisk together the flour, baking powder, and salt. Slowly whisk in the ice cold water. Add the Sriracha and whisk to incorporate. The batter may seem a bit lumpy. Dip into the batter, and fry until batter crisps, about 15 seconds. Drain on a paper towel lined plate.

Pour the dressing over the salad and toss everything to coat. Divide the salad on 4 plates and top each of the mounds of salad with fried watercress.