Watercress And Green Bean Salad Recipes

GREEN BEAN, WATERCRESS AND RADISH SALAD

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain beans; rinse under cold water. Drain and pat dry.
• Whisk lemon juice, vinegar and mustard in medium bowl to blend. Whisk in oil and broth. Add chopped watercress. Season with salt and pepper.
• Toss beans, trimmed watercress and radishes in bowl with dressing.

GREEN BEAN, WATERCRESS AND WALNUT SALAD

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to large bowl of ice water to cool. Drain; pat dry. Whisk vinegar, mustard and parsley in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover beans and vinaigrette separately; chill. Rewhisk before using.) Combine beans, watercress, walnuts and tomatoes in large bowl. Toss with enough vinaigrette to coat. Season to taste with salt and pepper.

GREEN BEAN, WATERCRESS, AND CRISPY SHALLOT SALAD

Steps:

• Bring a large pot of salted water to a boil. Prepare a large bowl of ice water, and place a colander inside bowl. Line a baking sheet with a double layer of paper towels. Cook green beans in boiling water until bright green and crisp-tender, 2 to 3 minutes. With a wire skimmer or slotted spoon, transfer to colander to stop cooking. Cool green beans completely in ice bath, then transfer to lined baking sheet; pat dry.
• In a small saucepan, heat vegetable oil over medium-low. In a small bowl, toss shallots with flour. Working in three batches, fry shallots in oil until golden and crispy, 2 to 4 minutes. Transfer shallots to paper towels, and season generously with salt.
• In a small bowl, whisk lemon juice, mustard, and olive oil to combine; season dressing with salt and pepper. Place watercress on a serving platter, and drizzle with half the dressing. Top with green beans and remaining dressing. Serve sprinkled with fried shallots.

WATERCRESS, RADICCHIO & GREEN BEAN SALAD WITH GOAT CHEESE FOR 2

Steps:

• Put the herbs in food processor and chop.
• With the processor running drop in the garlic and mince.
• Add egg yolk,vinegar, mustard and salt process for 1/2 minute.
• With the machine rtunning slowly add the oil through the feed tube.
• Process for a few seconds after the oil has been added.
• Just before serving combine beans, watercress, lettuce, radicchio& cheese in a chilled bowl.
• Toss with dressing (use as much or as little as you like).
• Season with Pepper.

WATERCRESS AND GREEN BEAN SALAD

Steps:

• Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch the green beans until crisp-tender, 4 to 5 minutes. Immediately transfer with a slotted spoon to the ice-water bath to stop the cooking. Drain, and set aside.
• Whisk together the shallot, lemon juice, and 1/2 teaspoon salt in a large serving bowl; season with pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified.
• Add the cucumber and reserved green beans to the bowl; toss to coat. Add the watercress and mint; gently toss. Season with salt and pepper.

GREEN BEANS WITH CREAMY MUSHROOMS AND SHALLOTS

Steps:

• Bring a large pot of water to a boil. Blanch beans until tender, about 6 minutes. Drain.
• Meanwhile, heat 1 1/2 teaspoons oil ina large nonstick skillet over medium heat.Cook shallots, stirring occasionally, untiltender and just starting to brown, 3 to4 minutes. Transfer shallots to a small bowl,and wipe skillet clean with a paper towel.
• Whisk together stock and cornstarch. Heat remaining tablespoon oil in skillet over high heat. Cook mushrooms, stirring occasionally, until golden brown, about 6 minutes. Reduce heat to low; add shallots. Whisk in stock mixture. Cook until thick, about 3 minutes more. Remove from heat. Stir in yogurt and 1/2 teaspoon salt; season with pepper. Toss in beans. Serve warm.