Citrus And Watercress Salad Recipes

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WATERCRESS CITRUS SALAD WITH POMEGRANATE-POPPY SEED DRESSING



Watercress Citrus Salad with Pomegranate-Poppy Seed Dressing image

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 14

1/4 cup pomegranate juice
1 tablespoon rice vinegar
2 teaspoons Dijon mustard
1 teaspoon clover honey
1/2 teaspoon finely grated lime zest
1/2 teaspoon finely grated orange zest
1/4 teaspoon poppy seeds
Kosher salt and freshly ground pepper
1/2 cup canola oil
2 navel oranges, segmented, juices caught over a bowl
1 red grapefruit, segmented, juices caught over a bowl
1 pound jicama, peeled and cut into matchsticks
2 bunches watercress, stems discarded and coarsely chopped
1/4 cup pomegranate seeds

Steps:

  • Whisk together the pomegranate juice, vinegar, mustard, honey, lime and orange zest and poppy seeds in a medium bowl and season with salt and pepper. Slowly whisk in the oil until emulsified.
  • Put the citrus in a bowl; add the jicama and watercress. Add a few tablespoons of the reserved citrus juices and some of the pomegranate dressing, season with salt and pepper and toss to coat. Transfer to a platter and garnish with the pomegranate seeds.

WATERCRESS SALAD WITH CITRUS VINAIGRETTE



Watercress Salad with Citrus Vinaigrette image

Provided by Danny Boome

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 5

1 bunch or 2 cups watercress
1 orange, juiced
1 lemon, juiced
1/4 cup olive oil
1 tablespoon sesame seeds

Steps:

  • Place watercress in a bowl of cold water to rinse well, then dry. Whisk together the orange juice, lemon juice, and olive oil to emulsify. Add sesame seeds to vinaigrette. Toss watercress in vinaigrette to coat.

CITRUS AND WATERCRESS SALAD



Citrus and Watercress Salad image

Provided by Food Network

Number Of Ingredients 11

1 bunch watercress, stems removed
1 head Boston lettuce
2 pink grapefruit
2 oranges
1/4 cup finely diced red onion
2 pickled chipotle chiles, chopped
1 tablespoon red wine vinegar
2 teaspoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon cracked black pepper
1 avocado, peeled, seeded and thinly sliced

Steps:

  • Wash the greens well and discard any tough stems. Tear into bite size pieces.
  • Working over a bowl to catch the juices, peel the grapefruits and oranges and cut between the membranes to remove the sections. Remove the seeds. Place the grapefruit and orange supremes in another bowl, reserving the juice. Add onion to bowl with supremes and mix.
  • In a small bowl, whisk together the chipotle chiles, vinegar, olive oil, salt, pepper and 2 tablespoons of reserved grapefruit/orange juice.
  • To serve, pour dressing over fruit, add greens and toss lightly. Arrange on a platter or among 4 salad plates and garnish with avocado slices.

JICAMA, CITRUS AND WATERCRESS SALAD RECIPE - (5/5)



Jicama, Citrus and Watercress Salad Recipe - (5/5) image

Provided by á-174535

Number Of Ingredients 12

1/4 cup pomegranate juice
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons agave nectar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon finely grated lime zest
1/2 cup canola oil
Salt and freshly ground pepper
1 red grapefruit
2 navel oranges
1 pound jicama, peeled and cut into 2-by-1/4-inch matchsticks
2 bunches watercress, thick stems discarded
1/3 cup pomegranate seeds

Steps:

  • In a blender, combine the pomegranate juice, vinegar, agave nectar, mustard and lime zest. With the machine on, add the oil in a thin stream and blend until emulsified. Season the dressing with salt and pepper. Using a sharp knife, peel the grapefruit and oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Add the jicama, watercress and pomegranate seeds to the bowl. Add the dressing, toss gently and serve right away.

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