Watercress Pink Grapefruit And Walnut Salad Recipes

25 BEST WAYS TO COOK WITH WATERCRESS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a watercress recipe in 30 minutes or less!

WATERCRESS AND CITRUS SALAD

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.

GRAPEFRUIT AND WATERCRESS SALAD

Steps:

• Peel 1 grapefruit with a paring knife. Cut out the segments and squeeze out the excess juice. Whisk 1 tablespoon of the juice with 1 tablespoon white balsamic vinegar and 1 teaspoon each dijon mustard and honey; slowly whisk in 1 tablespoon olive oil and season with salt and pepper. Combine 1 bunch trimmed watercress, 1 chopped endive and the grapefruit segments in a bowl; add the dressing and toss.

WATERCRESS SALAD WITH GRAPEFRUIT, OLIVES, AND FRIED SAGE

Steps:

• Heat 1 teaspoon oil in a small nonstick skillet over medium-high heat until hot but not smoking. Add sage, and turn with a wooden spoon to coat in oil. Cook until crisp but not brown, about 30 seconds. Immediately transfer with a slotted spoon to paper towels to drain.
• Set a fine sieve over a bowl. Working over sieve to catch juices in bowl, cut grapefruit segments from membranes, letting them fall into sieve. Squeeze remaining juice from membranes through sieve into bowl. Coarsely chop or break grapefruit segments into 1-inch pieces.
• Stir together 3 tablespoons grapefruit juice, the vinegar, garlic, salt, and pepper. Whisking constantly, add the remaining 2 teaspoons of oil in a slow, steady stream and then whisk until emulsified.
• Just before serving, remove garlic from vinaigrette. Toss watercress with grapefruit, olives, and vinaigrette. Garnish with sage leaves.

PINK GRAPEFRUIT, AVOCADO, AND WATERCRESS SALAD

Steps:

• Dressing:
• First make the dressing. Combine the mustard and sherry vinegar in a bowl and add a pinch each of salt and pepper. Whisk in the olive oil, followed by the hazelnut oil to emulsify, then set aside.
• Salad:
• Preheat the oven to 350°F (180°C). Place the nuts on a baking sheet and roast in the middle of the oven for 3 to 4 minutes to warm and release their flavor. Turn into a cloth and rub gently to remove the skins, then roughly chop the nuts.
• For the salad, wash the watercress and gently pat dry. Peel the grapefruit, removing all the pith, then cut out the segments over a large bowl to catch the juice as well as the segments. Halve, pit, and peel the avocado, then cut into slices, similar in size to the grapefruit. Add to the grapefruit with the watercress and toss gently with your fingers to mix.
• If the dressing has separated on standing, give it a whisk, then drizzle half of it over the salad and toss lightly, so you don't break up the avocado or grapefruit. Taste and adjust the seasoning.
• Arrange the salad on a plate, interleaving the prosciutto slices and romano if using, with the watercress, grapefruit, and avocado. Sprinkle with the minced parsley and drizzle over the remaining dressing. Finally, scatter over the hazelnuts and serve.

GRAPEFRUIT AND WATERCRESS SALAD

Steps:

• Make dressing: In a large bowl, whisk together vinegar, sugar, and oil until combined.
• Peel and cut grapefruit into segments (reserve juice for another use). Add watercress, avocado, and grapefruit to bowl with dressing. Season with salt and pepper; toss gently to combine. Serve.

WATERCRESS, WALNUT, AND ROQUEFORT SALAD

Steps:

• Make caramelized walnuts:
• Preheat oven to 350°F.
• In baking pan toast nuts in oven until golden and fragrant, about 10 minutes. In a small bowl stir together caramelized-walnuts ingredients and in a small nonstick skillet cook over moderate heat, stirring, until sugar caramelizes and coats nuts. Transfer mixture to a bowl and cool. Break walnuts apart.
• Make dressing:
• Mince and mash garlic to a paste with salt and in a bowl whisk with mustard and lemon juice. Add oils in a slow stream, whisking until emulsified and whisk in tarragon and salt and pepper to taste.
• Trim endive and cut into julienne strips. Discard coarse stems from watercress and toss with endive and dressing. Top salad with Roquefort and walnuts.

WATERCRESS, PINK GRAPEFRUIT, AND WALNUT SALAD

Steps:

• Make the dressing: Whisk together ginger, garlic, lime juice, vinegar, sesame oil, and sugar in a small bowl. Gradually add olive oil, whisking constantly until fully combined. Set aside.
• Remove peel and pith from grapefruit. Holding over a medium bowl, carve out flesh between the membranes, letting segments drop into the bowl (you should have about 3/4 cup segments). Add watercress. Pour dressing over watercress and grapefruit; toss to coat. Sprinkle with walnuts. Season with salt and pepper.
• Fit to eat recipe
• (Per serving)
• Calories: 216
• Fat: 20g
• Cholesterol: 0mg
• Carbohydrate: 8g
• Sodium: 59mg
• Protein: 4g
• Fiber: 2g