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.
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.
SPRING SALAD OF WATERMELON, WATERCRESS, AND SCALLIONS WITH A SHALLOT-CITRUS VINAIGRETTE
Provided by Food Network
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Make the vinaigrette: In a small non-reactive bowl or food processor, place the shallots, mustard, honey, vinegars, and fruit juices and whisk or process. Slowly incorporate the oils, teaspoon by teaspoon until emulsified. Add salt and pepper to taste.
- In a small saute pan heat the sesame oil until just below the smoking point. Add the sesame seeds and cook until the oil colors slightly. Drain the oil and reserve the seeds.
- In a large bowl combine 1/2 of the sesame seeds, the watermelon, watercress, parsley, scallions, and chervil and toss with the vinaigrette to taste. Divide the greens between 6 or 8 individual salad plates and place the watermelon pieces on top. Sprinkle with the reserved sesame seeds and serve immediately.
CITRUS VINAIGRETTE
Sweet vinaigrette to pour over any salad. See note in recipe to make this vinaigrette and salad your very OWN!
Provided by Hopkins82
Categories Salad Dressings
Time 5m
Yield 2-3 tsp, 6-10 serving(s)
Number Of Ingredients 5
Steps:
- combine all ingredients together and whisk until well incorporated.
- Drizzle 2-3 tsp of dressing over your salads.
- Note: this is a great dressing to go with any green salad that is combined with some sort of fruit (pear, orange segments, grapes, strawberries, dried sweet cranberries), add some type of nut (almonds, walnuts), and cheese (crumbled bleu, feta, gorgonzola). MAKE IT YOUR OWN!
Nutrition Facts : Calories 64.9, Fat 4.5, SaturatedFat 0.6, Sodium 10.1, Carbohydrate 6.4, Fiber 0.1, Sugar 6.2, Protein 0.1
WATERCRESS AND PERSIMMON SALAD WITH CHAMPAGNE VINAIGRETTE
Fuyu persimmons, which resemble tomatoes in shape, are best enjoyed while still firm and slightly crisp. The sweet, meaty wedges make a gorgeous counterpoint to the tangle of peppery greens.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve New Year's Eve Thanksgiving Winter Fall Appetizer Salad Persimmon Watercress Tree Nut Free Wheat/Gluten-Free Peanut Free Dairy Free
Yield 8 servings
Number Of Ingredients 6
Steps:
- Whisk together vinegar, shallot, zest, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl. Add oil in a slow stream, whisking until combined well.
- Peel persimmons and cut into 1/3-inch-thick wedges. Toss watercress with persimmons and enough vinaigrette to coat, then season with salt and pepper.
- Do Ahead
- Vinaigrette can be made 1 day ahead and chilled.
WATERCRESS SALAD WITH MUSTARD VINAIGRETTE
Pair watercress with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn for an easy salad to accompany any occasion.
Categories Bon Appétit Salad Side Watercress Spring Mustard Garlic Quick & Easy Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 6
Steps:
- Whisk mustard, vinegar, and garlic in a medium bowl; season with salt and pepper, then gradually stream in oil, whisking constantly. Whisk until dressing is emulsified and thick.
- Add watercress to dressing, season with more salt and pepper, and gently toss until watercress is evenly coated (you want to be careful not to bruise or wilt greens when tossing, so use a light hand). Pile salad lightly onto plates.
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- In a small bowl or food processor, whisk together the lemon juice, mustard, and sea salt until mixed well.
- Add 3 tablespoons of the oil slowly, while mixing constantly until the dressing is well blended. Season with sea salt and pepper and any other spices you'd like.
- Lightly rinse off any dirt and shake or pat watercress dry. Snip the stems with leaves off roots (if attached) and disccardany thick stems that may be touggh to eat, keepingg thin stems. (both are edible!
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