iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Crab and Herb Fettucine

Ingredients:
1/4 cup dry white wine
1/4 cup tarragon or white-wine vinegar
1/3 cup finely chopped shallot
1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into tablespoon pieces
1 lb jumbo lump crabmeat, picked over
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh chives
1/3 cup chopped fresh flat-leaf parsley
1 1/2 teaspoons finely grated fresh lemon zest
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 lb dried egg fettuccine

Instructions:
Boil wine, vinegar, and shallot in a 2 1/2- to 3-quart heavy saucepan over moderate heat until liquid is reduced to about 1 tablespoon, about 3 minutes. Add a few tablespoons butter, whisking constantly. Add remaining butter 1 piece at a time, whisking constantly and adding each new piece before previous one has completely melted, lifting pan from heat occasionally to cool mixture. Reduce heat to low, then add crabmeat and cook, stirring occasionally, until just heated through, about 2 minutes.
Remove pan from heat and stir in herbs, zest, lemon juice, and salt.
Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 3 tablespoons of pasta-cooking water, then drain pasta.
Toss pasta with crab sauce and reserved cooking water in a serving bowl. Season with salt and pepper.
Herbed Goat-Cheese Toasts

Ingredients:
40 (1/4-inch-thick) slices from 1 baguette
3 tablespoons olive oil
6 oz mild soft goat cheese at room temperature
1/4 cup chopped mixed tender fresh herbs such as basil, chives, chervil, dill, parsley, and tarragon; or 1 tablespoon chopped mixed strong fresh herbs such as rosemary and thyme
1 1/2 tablespoons minced shallot
1/2 teaspoon black pepper, or to taste
1/3 cup well-chilled heavy cream

Instructions:
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
Divide baguette slices between 2 shallow baking pans. Lightly brush tops of slices with oil, then lightly season with salt and pepper. Bake, switching position of pans halfway through baking, until toasts are crisp but not hard, about 10 minutes.
Stir together goat cheese, herbs, shallot, and pepper. Season with salt.
Beat cream with a whisk until it just holds soft peaks, then fold into cheese mixture. Serve with toasts.
Roasted-Tomato Tart

Ingredients:
1 sheet frozen puff pastry (from a 17 1/4-oz package), thawed
2 lb plum tomatoes (8 large), halved lengthwise
2 tablespoons plus 2 teaspoons extra-virgin olive oil
3 1/2 teaspoons finely chopped fresh thyme
1/2 cup Parmigiano-Reggiano shavings plus additional for garnish (1 1/4 oz; from a 6- to 8-oz piece)

Instructions:
Put oven racks in middle and lower third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil.
Roll out pastry sheet on a lightly floured surface with a lightly floured rolling pin into an 11-inch square (1/8 inch thick). Using a plate or pot lid as a guide, cut out a 10-inch round.
Carefully transfer round to an ungreased baking sheet by rolling pastry around rolling pin and then unrolling onto baking sheet. Chill round on baking sheet until ready to use.
Toss tomatoes with 2 tablespoons oil, 2 teaspoons thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl until well coated. Roast tomatoes, cut sides up and in 1 layer, in foil-lined baking pan in middle of oven, 1 hour.
Brush pastry round with 2 teaspoons oil, then sprinkle with 1 teaspoon thyme. After roasting tomatoes 1 hour, move tomatoes in pan to lower third of oven and put pastry on baking sheet on middle rack. Bake pastry and tomatoes until pastry is golden brown and edges of tomatoes are slightly browned but still appear juicy, about 15 minutes.
While pastry is still warm, scatter 1/2 cup cheese shavings evenly over it. Top shavings with warm tomatoes, cut sides down and in 1 layer, then sprinkle evenly with remaining 1/2 teaspoon thyme, 1/4 teaspoon salt, pepper to taste, and additional cheese shavings if desired.
Angel-Hair Pasta with Fresh Tomato Sauce

Ingredients:
1 small garlic clove
3 lb tomatoes
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon sugar (optional)
1/2 teaspoon black pepper
1 lb dried capellini (angel-hair pasta)
1/2 cup chopped fresh basil
Accompaniments: finely grated Parmigiano-Reggiano
extra-virgin olive oil for drizzling (optional)

Instructions:
Mince garlic and mash to a paste with a pinch of salt using a large heavy knife.
Core and coarsely chop two thirds of tomatoes. Halve remaining tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set in a large bowl, reserving pulp and discarding skin. Toss pulp with chopped tomatoes, garlic paste, lemon juice, salt, sugar (if using), and pepper. Let stand until ready to use, at least 10 minutes.
While tomatoes stand, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente, about 2 minutes. Drain in a colander and immediately add to tomato mixture, tossing to combine. Sprinkle with basil.
Peach and Blackberry Shortcakes with Blackberry Cream

Ingredients:
2 1/3 cups all purpose flour
8 tablespoons sugar, divided
2 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3/4 cup plus 2 tablespoons buttermilk
1 tablespoon whipping cream
2 pounds ripe peaches, peeled, pitted, sliced
2 6-ounce containers blackberries
1/3 cup sugar
Pinch of fine sea salt
2 6-ounce containers blackberries
3/4 cup sugar
1 3/4 cups chilled whipping cream
1 teaspoon vanilla extract

Instructions:
Position rack in center of oven and preheat to 400°F. Line rimmed baking sheet with parchment paper. Whisk flour, 7 tablespoons sugar, baking powder, salt, and nutmeg in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form. Gather dough together; flatten dough on floured work surface to 3/4- to 1-inch-thick round. Using floured 3-inch round biscuit cutter or cookie cutter, cut out rounds. Gather dough scraps and flatten on work surface to 3/4- to 1-inch thickness; cut out additional rounds for a total of 6. Transfer shortcakes to prepared baking sheet. Whisk cream and remaining 1 tablespoon sugar in small bowl to blend. Brush cream mixture over tops of shortcakes.
Bake shortcakes until tops begin to brown and tester inserted into center comes out clean, about 25 minutes. Transfer shortcakes to rack. do ahead Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven 5 minutes before assembling.
Toss sliced peaches, blackberries, sugar, and salt in medium bowl; let stand while preparing blackberry cream.
Rinse blackberries; moisture will enhance puree. Place in processor. Add sugar; puree until smooth. Strain mixture through fine strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids.
Using electric mixer, beat cream and vanilla in large bowl until peaks form. Fold 3/4 cup blackberry puree into whipped cream until incorporated. Reserve remaining blackberry puree for sauce.
Cut shortcakes horizontally in half. Place 1 bottom half of each shortcake on each of 6 plates. Spoon filling over each, then generous amount of blackberry cream. Drizzle each with reserved blackberry puree. Cover with top halves of shortcakes and serve.
Watermelon-Mint Ice Cubes

Ingredients:
6 cups 1-inch cubes seeded watermelon (about 1/4 large melon)
4 tablespoons (about) sugar
Fresh mint leaves

Instructions:
Puree watermelon in processor (there should be about 4 cups). Mix in sugar by tablespoonfuls to sweeten to taste. Pour into 2 to 3 ice cube trays. Rinse mint leaves and place 1 leaf atop puree in each cube. Cover and freeze until cubes are solid, at least 4 hours and up to 2 days.
Chocolate-Caramel Tart with Drunken Raspberries and Vanilla Crème Fraîche

Ingredients:
1 cup all purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
3 tablespoons cocoa nibs*
1 cup sugar
1/4 cup water
1/4 cup heavy whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
1/2 vanilla bean, split lengthwise
1/4 teaspoon finely ground fleur de sel or fine sea salt
1 cup heavy whipping cream
5 ounces high-quality bittersweet chocolate, chopped
Edible gold dust (optional; for garnish)
Drunken Raspberries
Vanilla Crème Fraîche

Instructions:
Position rack in center of oven; preheat to 375°F. Butter 9-inch tart pan with removable bottom. Blend flour, sugar, and salt in processor. Add 1/2 cup butter; process until mixture resembles coarse meal. Add egg yolks; process until moist clumps form. Add cocoa nibs; blend in using on/off turns. Press dough onto bottom and up sides of prepared pan. Bake until crust is golden brown, about 20 minutes. Cool in pan on rack while preparing caramel filling.
Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until mixture is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Remove from heat; add cream (mixture will bubble vigorously). Add butter and stir over low heat until caramel is completely smooth. Scrape in seeds from vanilla bean; stir in salt. Cool 10 minutes. Pour warm caramel into crust. Let stand at room temperature until completely cool, about 45 minutes.
Bring cream to simmer in small saucepan. Remove from heat; add chocolate. Whisk until smooth. Let stand until slightly cooled but still pourable, about 10 minutes. Pour ganache evenly over caramel filling. Refrigerate tart uncovered until chocolate is firm, about 2 hours. do ahead Can be made 2 days ahead. Cover and refrigerate.
Brush top of tart with gold dust, if desired. Cut tart into thin slices. Arrange 1 slice on each plate. Spoon berries and crème fraîche alongside.
*Bits of shelled roasted cocoa beans; available at many specialty foods stores or from chocosphere.com.
Raspberry-Cassis Ice Cream

Ingredients:
1 12-ounce bag frozen unsweetened raspberries, thawed
2 tablespoons plus 1 cup sugar
2 1/2 tablespoons imported crème de cassis (black-currant liqueur)
6 large egg yolks
2 cups whole milk
2 cups heavy whipping cream
1 tablespoon vanilla extract

Instructions:
Puree raspberries, 2 tablespoons sugar, and crème de cassis in processor. Let stand 15 minutes. Strain puree into bowl, pressing on seeds to extract as much fruit as possible; discard seeds.
Whisk yolks and remaining 1 cup sugar in medium bowl to blend. Bring milk and cream to simmer in heavy medium saucepan. Gradually whisk hot cream mixture into yolk mixture; return custard to pan. Stir over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Immediately pour custard into large bowl; mix in vanilla.
Place bowl of custard over another large bowl filled with ice and water and cool, stirring occasionally, about 40 minutes. Stir in raspberry puree.
Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to large container, cover, and freeze until firm, at least 4 hours and up to 2 days.
Dulce de Leche Ice Cream with Fresh Strawberries and Mexican Chocolate Sauce

Ingredients:
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2/3 cup whipping cream
1 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
2 pints dulce de leche ice cream
4 cups fresh strawberries (about 1 pound)
hulled
quartered

Instructions:
Place first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water; stir until smooth.
Divide ice cream among 6 bowls. Sprinkle berries over. Spoon warm or room-temperature sauce over.
Chocolate-Cinnamon Gelato with Toffee Bits

Ingredients:
1/2 cup sugar
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
Pinch of salt
2 cups whole milk, divided
5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/2 cup chilled heavy whipping cream
1/3 cup coarsely crushed toffee candy (such as Skor
Heath bar
or Almond Roca)

Instructions:
Whisk sugar, cornstarch, cinnamon, and salt in heavy medium saucepan until blended. Gradually add 1/4 cup milk, whisking until cornstarch is dissolved. Whisk in remaining 1 3/4 cups milk. Whisk over medium-high heat until mixture thickens and comes to boil, about 6 minutes. Reduce heat to medium and cook 1 minute longer, whisking occasionally. Remove from heat; add chocolate. Let stand 1 minute, then whisk until melted and smooth.
Transfer gelato base to medium bowl. Mix in cream. Place bowl over large bowl filled with ice and water and cool, stirring often, about 30 minutes.
Process gelato base in ice cream maker according to manufacturer's instructions, adding toffee during last minute of churning. Transfer to container; cover. Freeze at least 3 hours and up to 2 days.
Grilled Brown-Sugar Peaches with White Chocolate

Ingredients:
4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons (packed) dark brown sugar
1/2 teaspoon ground cinnamon
4 unpeeled peaches, halved, pitted
1/3 cup finely chopped white chocolate
3 tablespoons coarsely chopped toasted salted pistachios

Instructions:
Prepare barbecue (medium-high heat). Whisk first 3 ingredients in large bowl to blend. Add peach halves; toss to coat well. Place peaches, cut side down, on grill. Grill until slightly charred, about 1 minute. Using tongs, turn peaches over. Divide chopped white chocolate among peach cavities and drizzle remaining butter mixture from bowl over chocolate. Grill until chocolate just begins to melt and peaches are charred, about 2 minutes. Divide peach halves among bowls. Sprinkle with pistachios and serve.
Cherry-Almond Clafouti

Ingredients:
1/2 cup whole almonds (about 2 ounces)
1 1/4 cups whole milk
1 tablespoon plus 1/2 cup sugar
8 ounces dark sweet cherries, pitted, halved (about 2 cups)
3 large eggs, room temperature
1/2 teaspoon almond extract
Pinch of salt
1/4 cup all purpose flour
Powdered sugar

Instructions:
Blend almonds in processor until ground but not pasty. Transfer to small saucepan; add milk and bring to simmer. Remove from heat; let steep 30 minutes. Pour through fine strainer, pressing on solids to extract as much liquid as possible. Discard solids in strainer.
Preheat oven to 375°F. Butter 10-inch-diameter glass pie dish; sprinkle with 1 tablespoon sugar. Scatter cherries evenly over bottom of dish.
Using electric mixer, beat eggs, almond extract, salt, and remaining 1/2 cup sugar in medium bowl until well blended. Add strained almond milk and beat to blend. Sift flour into egg mixture and beat until smooth. Pour mixture over cherries. Bake until set and knife inserted into center comes out clean, about 30 minutes. Cool completely.
Can be made 6 hours ahead. Let stand at room temperature. Lightly dust clafouti with powdered sugar and serve.
Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra

Ingredients:
1/2 cup yellow cornmeal
1/4 teaspoon (or more) cayenne pepper
12 okra pods, cut crosswise into 1/2-inch pieces
6 tablespoons olive oil, divided
2 cups fresh corn kernels (cut from about 3 ears of corn)
6 baby green pattypan squash, each cut into 6 pieces
2 garlic cloves, chopped
1 12-ounce bag cherry tomatoes, halved (2 cups)
2 tablespoons chopped fresh cilantro
2 green onions
chopped

Instructions:
Mix cornmeal and 1/4 teaspoon cayenne in small bowl. Add okra and toss lightly to coat. Pour okra into sieve and shake off excess cornmeal.
Heat 4 tablespoons oil in heavy large skillet over medium heat. Add okra and sauté until coating is golden brown, stirring occasionally, about 6 minutes. Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper. Wipe out skillet. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add corn, squash, and garlic; sauté 2 minutes. Add tomatoes; cover and cook until squash is crisp-tender, about 5 minutes. Mix in okra, cilantro, and green onions. Remove from heat. Season to taste with salt, pepper, and more cayenne, if desired.
Lamb Stew with Leeks and Baby Artichokes

Ingredients:
3 1/2 pounds boneless lamb shoulder meat, trimmed of excess fat, cut into 2-inch pieces
1 1/4 cups chopped fresh Italian parsley
3 garlic cloves, minced
1 tablespoon finely grated lemon peel
3 tablespoons olive oil
2 large leeks (white and pale green parts only), thinly sliced (about 2 1/2 cups)
1 large onion, thinly sliced
3/4 teaspoon dried thyme
1 1/2 cups (or more) low-salt chicken broth
1/2 lemon
18 baby artichokes (about 1 3/4 pounds)

Instructions:
Place trimmed lamb in large bowl; sprinkle generously with salt and pepper. Cover and let stand at room temperature 30 minutes.
Combine 1 cup chopped parsley, minced garlic, and grated lemon peel in small bowl. Reserve remaining 1/4 cup parsley for garnish.
Heat oil in heavy large pot over high heat. Working in batches, add lamb and cook until well browned on all sides, about 7 minutes per batch. Transfer lamb to medium bowl. Add leeks and onion to drippings in pot and sauté until softened, about 7 minutes. Add chopped parsley mixture and thyme; stir 30 seconds. Return lamb and any accumulated juices to pot. Add 1 1/2 cups broth and bring to boil. Reduce heat to medium-low; cover and simmer until lamb is very tender, about 1 1/2 hours.
Lamb stew can be prepared 1 day ahead of serving. Cool slightly. Refrigerate stew uncovered until cold, then cover and keep refrigerated. Bring lamb stew to simmer before continuing with recipe.
Fill medium bowl with cold water. Squeeze juice from lemon half into water; add squeezed lemon half. Break off tough outer leaves from 1 artichoke where leaves break naturally, stopping when first yellow leaves are reached. Cut off stem and top 1/2 inch from artichoke, then cut artichoke in half lengthwise and drop into lemon water. Repeat with remaining artichokes.
Drain artichokes and add to lamb stew. Bring to boil. Reduce heat to medium-low; cover and simmer until artichokes are tender, adding more broth by 1/4 cupfuls if stew is dry, about 25 minutes. Season stew to taste with salt and pepper. Transfer to bowl; sprinkle lamb stew with reserved 1/4 cup chopped parsley and serve with Mock Risotto alongside.
Harissa-Crusted Tri-Tip Roast

Ingredients:
1 3/4 teaspoons caraway seeds
1/4 cup extra-virgin olive oil
6 garlic cloves
1/4 cup chili paste (such as sambal oelek)*
2 tablespoons tomato sauce
1 1/2 teaspoons ground cumin
1 1/4 teaspoons chili powder
1 1 3/4- to 2-pound tri-tip beef roast
most of fat layer trimmed

Instructions:
Preheat oven to 400°F. Toast caraway seeds in small nonstick skillet over medium heat until seeds darken and begin to smoke, stirring often, about 5 minutes. Add olive oil and garlic cloves to caraway seeds in skillet. Cover; remove from heat. Let stand 1 minute. Pour caraway mixture into processor. Add chili paste, tomato sauce, cumin, and chili powder and blend until garlic cloves are pureed. Season harissa to taste with salt.
Sprinkle beef all over with salt and pepper; place beef, fat side down, on rack on rimmed baking sheet. Spread with half of harissa. Turn beef over; spread remaining harissa over top and sides. Roast beef until thermometer inserted into center registers 125°F to 130°F for medium-rare, about 35 minutes. Let rest 10 minutes. Slice and serve.
*Available in the Asian foods section of most supermarkets and at Asian markets.
Platter of Roasted Shellfish with Trio of Sauces

Ingredients:
8 tablespoons extra-virgin olive oil, divided
1/4 cup minced shallots
2 tablespoons minced fresh Italian parsley
1/2 teaspoon finely grated lemon peel
3 large frozen uncooked lobster tails, thawed, cut lengthwise in half
6 uncooked jumbo shrimp (about 12 ounces), peeled, deveined, butterflied
6 very large sea scallops
2 pounds cooked large Alaska King crab legs, cut lengthwise in half
3 tablespoons water
Lemon wedges
Fresh Italian parsley sprigs
Lemongrass and Cilantro Sauce
Saffron Mayonnaise
Roasted Grape Tomato
Orange
and Basil Relish

Instructions:
Preheat oven to 450°F. Brush 2 large roasting pans with 1 tablespoon olive oil each. Mix shallots, minced parsley, and lemon peel in small bowl. Arrange lobster tails, cut side up, in 1 roasting pan; brush with 2 tablespoons olive oil. Sprinkle with salt and pepper, then 2 tablespoons shallot mixture. Roast until just opaque in center, about 15 minutes.
Meanwhile, combine shrimp, scallops, 2 tablespoons olive oil, and 2 tablespoons shallot mixture in medium bowl; sprinkle with salt and pepper and toss gently to coat. Arrange in single layer in second prepared roasting pan. Roast alongside lobster until shrimp and scallops are just opaque in center, about 5 minutes for shrimp and 7 minutes for scallops. Transfer lobster to large platter; cover with foil. Arrange crab legs in lobster roasting pan; drizzle with remaining 2 tablespoons olive oil, sprinkle with remaining shallot mixture, then drizzle with 3 tablespoons water. Roast just until heated through, about 5 minutes.
Arrange shrimp, scallops, and crab legs on platter with lobster. Pour any pan drippings over shellfish. Garnish with lemon wedges and parsley sprigs. Serve with Lemongrass and Cilantro Sauce; Saffron Mayonnaise; and Roasted Grape Tomato, Orange, and Basil Relish.
Grilled Rib-Eye Steaks with Parsley-Garlic Butter

Ingredients:
For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill:
1/2 cup (1 stick) butter, softened
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh chives
1 garlic clove, pressed
2 teaspoons Cognac
Salt and pepper
Prepare barbecue (medium-high heat). Rub with generous amounts of salt and pepper:
3 1 1/2-inch-thick rib-eye steaks (about 1 pound each)

Instructions:
Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of chilled butter, and serve.
Spinach and Celery Salad with Lemon Vinaigrette

Ingredients:
4 large celery stalks, very thinly sliced on diagonal
6 ounces baby spinach leaves (about 10 cups loosely packed)
1/4 cup extra-virgin olive oil
3 tablespoons fresh Meyer lemon juice or regular lemon juice
Asiago-Pepper Frico

Instructions:
Combine celery and spinach in large bowl. Drizzle olive oil and lemon juice over; sprinkle generously with salt and pepper and toss to coat. Divide among 6 plates. Top each with 2 Asiago-Pepper Frico.
Red Leaf Caesar Salad with Grilled Parmesan Croutons

Ingredients:
3 anchovy fillets, 2 tablespoons fresh lemon juice, 1 large garlic clove, pressed, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 cup olive oil, Fresh lemon juice to taste, Salt and pepper

Instructions:
For the croutons, prepare grill (medium-high heat). Rub with garlic clove and brush with olive oil:
6 3/4-inch-thick slices country bread
Grill bread 1 minute, turn over, then sprinkle with:
3 tablespoons freshly grated Parmesan cheese
Cover and grill until cheese melts, about 1 minute longer.
In large bowl, toss:
12 ounces red leaf lettuce
Dressing
Salt and pepper
Divide salad and croutons among plates. Before serving, top salad with:
1 1/2 ounces shaved Parmesan cheese
Chicken and Mango Salad with Ginger-Orange Dressing

Ingredients:
1/2 cup plus 1 tablespoon vegetable oil
1/4 cup thawed frozen orange juice concentrate
2 tablespoons unseasoned rice vinegar
2 tablespoons finely chopped crystallized ginger
1 1/4 pounds skinless boneless chicken breast halves (about 3)
2 large bunches of watercress, trimmed
1 large mango, peeled, pitted, cut into 1/2-inch-thick slices
1/2 small red onion
sliced paper-thin

Instructions:
Whisk 1/2 cup oil and next 3 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
Heat remaining 1 tablespoon oil in heavy large skillet over medium-low heat. Sprinkle chicken with salt and pepper; add to skillet. Cover and sauté until cooked through, about 6 minutes per side. Transfer to cutting board. Cut crosswise into slices; cool 5 minutes.
Mound watercress on plates; top with chicken, mango, and red onion. Drizzle with dressing and serve.