Egg Parsley Salad With Watercress Dressing Recipes

GREEN GODDESS PARSLEY SALAD DRESSING

Steps:

• Combine all of the ingredients in a food processor or blender. Process until the mixture is well-pureed. You'll still be seeing flecks of green.
• Transfer to a bottle with a tight lid and shake before each use. Keep any unused portion in the refrigerator, where it will keep for several days.

FARM EGGS WITH WATERCRESS AND PARSLEY SAUCE

Steps:

• Place eggs in single layer in large saucepan. Pour enough water over eggs to cover by 1 1/2 inches. Add 2 tablespoons coarse salt and bring to boil over high heat. Remove from heat; cover saucepan tightly and let stand 8 minutes. Drain. Return eggs to pan; cover with lid and shake pan to crack egg shells. Place eggs in large bowl of ice water and cool 5 minutes. Peel eggs and set aside.
• Place garlic in small ramekin; pour 2 tablespoons boiling water over and let stand 2 minutes. Transfer garlic with garlic liquid to blender. Add watercress, parsley, cayenne, and remaining 1/2 teaspoon coarse salt. With blender running, add olive oil in thin stream and blend until mixture is smooth. Season to taste with freshly ground black pepper. do ahead Eggs and watercress-parsley sauce can be made 4 hours ahead. Cover separately and chill. Bring sauce to room temperature before using.
• Cut eggs lengthwise into halves or quarters. If desired, cut off very thin slice from rounded side of each half or quarter so that eggs can stand upright. Arrange eggs on platter. Sprinkle lightly with salt and freshly ground pepper. Spoon watercress-parsley sauce over and around eggs and serve.

OLD-FASHIONED SALAD WITH SHANAGARRY CREAM DRESSING

Steps:

• Eggs: To hard-boil the eggs for the salad and the dressing bring a small saucepan of water to ae boil, gently slide in the eggs, boil for 10 minutes (12 if they are very fresh), strain off the hot water and cover with cold water. Peel when cold. Beetroot: Leave 2-inch of leaf stalks on top and the whole root on the beet. Hold it under a running tap and wash off the mud with the palms of your hands, so that you don't damage the skin; otherwise the beetroot will bleed during cooking. Cover with cold water and add a little salt and sugar. Cover the pot bring to the boil and simmer on top, or in an oven, for 1 to 2 hours depending on size. Beetroot are usually cooked easily and if they dent when pressed with a finger. If in doubt test with a skewer or the tip of a knife. Dressing: To make the dressing cut 2 eggs in 1/2, sieve the yolks into a bowl, add the sugar, a pinch of salt and the mustard. Blend in the vinegar and cream. Chop the egg whites and add some to the sauce. Keep the rest to scatter over the salad. Cover the dressing until needed. Salad Assembly: Wash and dry the lettuce and scallions. Arrange a few lettuce leaves on each of 4 plates. Scatter a few quartered tomatoes, 2 hard-boiled egg quarters, a few slices of cucumber and 1 radish or 2 slices of beetroot on each plate. Garnish with spring onion and watercress, scatter the remaining egg white (from the dressing) over the salad and some chopped parsley. Put a tiny bowl of Shanagarry Cream Dressing in the center of each plate and serve immediately while the salad is crisp and before the beetroot starts to run. Alternatively, the dressing may be served from 1 large bowl.

WATERCRESS EGG SALAD TEA SANDWICHES

Steps:

• Gather the ingredients.
• Hard-boil the eggs , rinsing them in cold water when they are done.
• While still warm, peel and mash eggs with butter, using a potato masher or a fork.
• Stir mayonnaise, salt, pepper, and paprika into egg mixture.
• Spread egg salad onto 4 slices of the bread.
• Add watercress and parsley , if using.
• Top watercress with remaining 4 slices of bread.
• Remove crusts and slice sandwiches twice, diagonally, to make 4 tea sandwiches from each large sandwich.

WATERCRESS AND HARD-COOKED EGG SALAD

Steps:

• Trim off and discard tough ends of watercress. Rinse and drain well. Shake or pat dry.
• Put mustard, vinegar, salt and pepper in a bowl. Blend with a wire whisk. Add oil, beating with the whisk.
• Add watercress, egg and onion. Sprinkle with parsley and toss.

SALAD WITH EGG DRESSING

Steps:

• In a microwave-safe bowl, combine the eggs, sugar and water. Microwave, uncovered, on high for 45 seconds. Stir in vinegar; cook for 1 to 1-1/2 minutes or until a thermometer reads 160°. , Meanwhile, in a salad bowl, combine greens, onion, bacon, tomato and cucumber. Drizzle with warm dressing; toss to coat.

WATERCRESS AND HARD-COOKED EGG SALAD

Steps:

• Trim off and discard tough ends of watercress. Rinse leaves and tender stems. Drain well and pat dry.
• Put mustard, vinegar, salt and pepper in salad bowl. Blend with wire whisk. Add oil, beating with whisk.
• Add watercress, eggs and onion. Sprinkle with parsley and toss.

WATERCRESS, CELERY, AND PARSLEY SALAD

Steps:

• In a bowl whisk together vinegar, mustard, and salt and pepper to taste and whisk in oil until dressing is emulsified. Add watercress, celery, and parsley and toss to combine well.