WATERCRESS SALAD
Steps:
- In a bowl, whisk together juice, sugar and oil. Toss well with nuts and greens. Season and check.
PENNE WITH GRIDDLED STEAK, STILTON & SHALLOTS
Two steaks feed four in this seasonal pasta dish that is guaranteed to make you feel all warm and cosy
Provided by Mary Cadogan
Categories Dinner, Main course, Pasta
Time 30m
Number Of Ingredients 6
Steps:
- Boil the pasta. Meanwhile, heat the oil, add the shallots and gently fry until they are softened and lightly coloured. Remove from the frying pan with a slotted spoon.
- Increase the heat under the frying pan, season the steaks and fry on each side for 3-4 mins, depending on their thickness and how you like them cooked. Remove from the heat, transfer to a board and leave to rest for a few mins.
- Drain the pasta, return it to the pan with the shallots and stilton, then heat gently until the cheese starts to melt. Take the pan off the heat. Slice the steak and add to the pan with the watercress. Toss everything together and serve.
Nutrition Facts : Calories 742 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 1.04 milligram of sodium
WATERCRESS SALAD WITH BOILED JERSEY ROYALS, ROAST SHALLOTS & PICKLED RADISH
Make the most of springtime Jersey Royals in this vibrant salad, with roasted shallots, pickled radish, mint and watercress
Provided by Rosie Birkett
Categories Lunch, Side dish, Starter
Time 55m
Yield Serves 4 as a side
Number Of Ingredients 9
Steps:
- Wash the watercress and leave to soak in a large bowl of cold water.
- Whisk the vinegar with the sugar and a pinch of salt. Toss the radish in the vinegar and leave to pickle.
- Heat the oven to 200C/180C fan/gas 6. Put the shallots in a roasting tray and coat in the olive oil. Season. Arrange the shallots cut-side down and roast for 45 mins.
- Meanwhile, put the potatoes and mint in a pan. Cover with cold water, bring to the boil and cook for 10 mins until tender. Leave to cool in the water, then drain, cutting any bigger potatoes in half.
- Peel off the roasted shallot skins and discard. Pull apart the shallot halves and toss in a salad bowl with the potatoes, dressing and the roasting oil. Drain the watercress, then add that, season, and scatter over the pickled radishes and a little cider vinegar. Toss everything together and serve.
Nutrition Facts : Calories 221 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
SIMPLE WATERCRESS SALAD
White-wine vinaigrette brings out the delicate flavor of watercress without overwhelming it in this quick side salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Combine vinegar, salt, and pepper in a salad bowl. Slowly whisk in oil. Add watercress and toss with vinaigrette to evenly coat. Serve immediately.
WATERCRESS SALAD WITH STEAK, SAUTÉED SHALLOTS & STILTON
Yield 4
Number Of Ingredients 10
Steps:
- In a small bowl, whisk 2 Tbs. of the olive oil, the lemon juice, Worcestershire sauce, mustard, and a generous pinch of salt. Season both sides of the steak with 1/2 tsp. salt and 1/4 tsp. pepper. In a 10-inch straight-sided saute pan, heat the remaining 1 Tbs. oil over medium-high heat until hot. Cook the steak, without disturbing, swirling the oil in the pan occasionally, until the bottom of the steak is deeply browned, about 5 minutes. Flip and cook until the other side is nicely browned, about 3 minutes more. Transfer the steak to a cutting board. Turn the heat to low and cook the shallots, stirring frequently, until softened and lightly browned, 5 to 8 minutes. (Use a spatula or spoon to break apart the shallot slices and to incorporate some of the browned bits from the pan.) Remove from the heat and let cool slightly. Slice the beef thinly. Fan an equal number of slices on each of 4 dinner plates. Rewhisk the dressing if necessary. In a large bowl, toss the shallots, watercress, and Stilton with a generous pinch of salt and just enough of the dressing to coat. Season with more salt and pepper and arrange the salad over the beef slices
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