Watercress Salad With Warm Vinaigrette Recipes

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WATERCRESS SALAD WITH CITRUS VINAIGRETTE



Watercress Salad with Citrus Vinaigrette image

Provided by Danny Boome

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 5

1 bunch or 2 cups watercress
1 orange, juiced
1 lemon, juiced
1/4 cup olive oil
1 tablespoon sesame seeds

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 SALAD WITH MUSTARD VINAIGRETTE



Watercress Salad with Mustard Vinaigrette image

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

2 tablespoons Dijon mustard
1 tablespoon best-quality red wine vinegar
1/2 small garlic clove, finely grated
Kosher salt, freshly ground pepper
1/4 cup olive oil
2 small bunches watercress, tough stems trimmed (about 10 cups)

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.

WATERCRESS SALAD WITH WARM VINAIGRETTE



Watercress Salad with Warm Vinaigrette image

Categories     Salad     Mustard     Vegetarian     Quick & Easy     Salad Dressing     Honey     Shallot     Watercress     Gourmet

Yield Serves 8

Number Of Ingredients 6

1 1/2 tablespoons minced shallot
2 teaspoons Dijon-style mustard
1 teaspoon honey
1 1/2 tablespoons red-wine vinegar
4 tablespoons olive oil
3 bunches of watercress, coarse stems discarded and the tender sprigs rinsed and spun dry (about 9 cups packed loosely)

Steps:

  • In a small saucepan whisk together the shallot, the mustard, the honey, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Heat the dressing over moderately low heat, whisking occasionally, until it is hot and in a bowl toss it with the watercress.

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