Radish And Watercress Salad Recipes

WATERCRESS SALAD WITH RAW BEETS AND RADISHES

Steps:

• Season the beets: Slice red beet as thinly as possible with a mandoline or sharp knife and place in a small bowl. Slice golden beet and place in a separate bowl. Season each bowl with salt and pepper, 1 tablespoon lemon juice and 1/2 teaspoon lemon zest. Toss and leave to marinate for at least 10 minutes.
• Make the horseradish cream: Put crème fraîche in a small serving bowl. Add horseradish, 2 tablespoons lemon juice and 1 teaspoon lemon zest. Season to taste with salt and pepper and set aside.
• Make the salad: Place watercress in a low salad bowl or serving platter. Arrange seasoned beet slices over the cress and drizzle with any remaining lemon juice. Scatter radish slices over the salad and garnish with quartered or halved eggs. Sprinkle salad very lightly with salt. Serve the horseradish cream separately and add a spoonful to each serving.

WATERCRESS, RADICCHIO, AND RADISH SALAD

Steps:

• In a salad bowl, whisk together lemon juice, Dijon, and sugar; season with salt and pepper. Slowly add oil, whisking constantly, until emulsified. Add watercress, radicchio, and radishes. Toss to evenly coat in dressing; serve.

RADISH AND WATERCRESS SALAD

Steps:

• Remove tough stems from watercress; break leaves into bite-size pieces. Arrange watercress on plates.
• Mix oil, vinegar, salt and pepper; pour over radishes and toss. Spoon radish mixture onto watercress.

WATERCRESS AND RADISH SALAD

Steps:

• In a large bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the watercress and the radishes and toss the salad well.

RADISH SALAD WITH WATERCRESS AND VINEGAR-CURED ANCHOVIES

Steps:

• Put the anchovies in a nonreactive bowl. Sprinkle with the sea salt, pepper, shallot, garlic, mint, basil and red chili pepper. Cover with the Banyuls vinegar and allow to cure for 10 minutes. Turn the anchovy fillets over and continue to cure for an additional 10 minutes.
• Drain the vinegar mixture and, in a clean bowl or shallow dish, cover the anchovies with olive oil. Refrigerate until ready to use.
• In a small bowl, whisk together the shallots, Champagne vinegar, sugar and a little salt and pepper. Whisk in the olive oil and season to taste.
• Lay the sliced watermelon radishes on each of the six plates. In a bowl, toss the watercress, Easter egg and French breakfast radishes and radish leaves in vinaigrette. Season with salt and pepper. Mound the watercress and radish salad in the center of the plate and garnish each plate with 6 anchovy fillets; sprinkle with fresh chives.