CITRUS AND WATERCRESS SALAD
Provided by Food Network
Number Of Ingredients 11
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.
WATERCRESS SALAD WITH CITRUS VINAIGRETTE
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.
WATERCRESS AND CITRUS SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the watercress, grapefruit supremes and juice, orange supremes and juice, olive oil and some salt and pepper in a large bowl. Gently toss to combine. Serve immediately.
FIG SALAD WITH GOAT'S MILK YOGURT AND PEPPER CRESS
Provided by Mourad Lahlou
Categories Salad Appetizer Vegetarian Quick & Easy Yogurt High Fiber Lunch Goat Cheese Fig Summer Healthy Watercress Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Whisk together first 5 ingredients in medium bowl. Season with salt and reserve. Sprinkle figs with fleur de sel; set in center of plate. Drizzle dressing on figs; scatter pepper cress and mint over. Season with olive oil and Indonesian pepper.
- A type of sea salt; available at some supermarkets and at specialty foods stores.
- ** Also known as Balinese long pepper; available at specialty foods stores, Middle Eastern markets, and from zingermans.com.
WATERCRESS SALAD WITH PORT-BRAISED FIGS AND PICKLED ONIONS
The peppery watercress and tangy onion are balanced by the sweet richness of the braised figs. It takes eight hours to pickle the onion, so be sure to plan ahead.
Provided by Josie Le Balch
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Heat oil in large nonstick skillet over medium heat. Add onion and stir 1 minute to coat with oil. Add vinegar and sugar and stir until onion begins to soften slightly, about 3 minutes. Transfer onion to baking sheet or platter; spread in single layer. Sprinkle with salt. Cover and chill at least 8 hours or overnight (onion will turn pink). DO AHEAD: Can be made 2 days ahead. Keep chilled.
- Whisk red wine vinegar, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and sugar in small bowl. Gradually whisk in both oils. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.
- Combine Port and figs in large saucepan. Bring to boil. Reduce heat to medium-low and simmer until figs are plump and tender, about 30 minutes. Using slotted spoon, transfer figs to small bowl. Increase heat to medium-high and boil Port syrup until thickened and reduced to 6 tablespoons, about 8 minutes. Transfer syrup to another small bowl. DO AHEAD: Can be made 2 days ahead. Cover figs and Port syrup separately and chill.
- Combine endive, and pickled onion Toss salad with vinaigrette Port syrup over each salad among plates. Sprinkle salads and serve.
WATERCRESS-CITRUS SALAD WITH GRILLED FIGS
Try figs in salads, desserts and fruit salsas - or as a fruit garnish. They tempt the palate with more than their trendy flavor; their small edible seeds also deliver fiber. Although fresh figs have a limited season, you can enjoy figs any time of the year; simply keep canned figs on your pantry shelf.
Provided by cannedfood
Categories Low Protein
Time 18m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl gently toss figs with 2 tablespoons vinaigrette dressing; marinate for 10 minutes. Grill under broiler on high heat just until lightly browned; set aside. Meanwhile, put 2 tablespoons vinaigrette dressing, watercress, Mandarin oranges, chives, thyme and tarragon in a salad bowl. Toss gently. Arrange on salad plates, top with figs, pine nuts, feta cheese and pepper.
- Servings: 4.
- Nutritional Information Per Serving: Calories 180; Total fat 8g; Saturated fat 0g; Cholesterol 0mg; Sodium 150mg; Carbohydrate 27g; Fiber 1g; Protein 4g; Vitamin A 90%DV*; Vitamin C 90%DV; Calcium 15%DV; Iron 6%DV.
- * Daily Value.
Nutrition Facts : Calories 226.1, Fat 13.9, SaturatedFat 1.9, Sodium 10.1, Carbohydrate 26.7, Fiber 3.1, Sugar 22.4, Protein 2.5
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