Spicy Watercress Salad Recipes

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SPICY WATERCRESS SALAD



Spicy Watercress Salad image

Spicy watercress salad.

Provided by Herbivore

Categories     Salad     Green Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10

1 cucumber, chopped
1 red bell pepper, cut into thin strips
½ red onion, roughly chopped
¼ cup rice vinegar
1 tablespoon sesame oil
1 tablespoon white sugar
1 tablespoon soy sauce
1 teaspoon red pepper flakes
1 dash hot pepper sauce
2 bunches watercress, stems removed

Steps:

  • Combine cucumber, red bell pepper, red onion, rice vinegar, sesame oil, sugar, soy sauce, red pepper flakes, and hot pepper sauce in a bowl.
  • Place watercress on a serving platter or bowl. Pour cucumber mixture over watercress.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 10.4 g, Fat 3.8 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 286.3 mg, Sugar 6.1 g

WATERCRESS SALAD WITH GRILLED ONIONS, PEPPERS AND SPICY CANDIED WALNUTS



Watercress Salad with Grilled Onions, Peppers and Spicy Candied Walnuts image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 11

4 tablespoons vegetable oil
1/4 teaspoon cayenne pepper
2 tablespoons sugar
1/2 cup walnut halves
6 tablespoons walnut oil
3 tablespoons white wine vinegar
3 tablespoons chopped fresh cilantro, plus some for garnish
1 small red onion, peeled, cut into thick wedges with stem end left intact
1 red bell pepper, seeded, cut into strips
1 yellow bell pepper, seeded, cut into strips
2 bunches fresh watercress, trimmed and washed

Steps:

  • Heat 2 tablespoons vegetable oil in a heavy skillet over medium heat. Add cayenne and sugar and stir until sugar dissolves. Add walnuts and stir until coated. Continue stirring until walnuts are toasted. Using a slotted spoon, transfer walnuts to foil-lined sheet and cool.
  • Whisk walnut oil, vinegar and 3 tablespoons chopped fresh cilantro in a medium bowl until well blended. Season to taste with salt and pepper.
  • Prepare barbecue (medium high heat). Combine 2 tablespoons vegetable oil, onion wedges and pepper strips in large bowl. Season to taste with salt and pepper. Grill vegetables until tender and blackened in spots. Transfer to large bowl. Add watercress. Toss with dressing. Arrange on platter. Garnish with candied walnuts.

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