ARUGULA AND WATERCRESS WITH CURRY VINAIGRETTE
This simple salad from Minnesota chef Gavin Kaysen has complex flavors, thanks to peppery arugula and watercress, a creamy curried buttermilk vinaigrette, lush avocado, and crunchy cashews.
Provided by Gavin Kaysen
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Vinaigrette: In a mixing bowl, whisk mustard, vinegar, and crème fraîche to combine. Add the buttermilk and olive oil and whisk again to emulsify. (If the vinaigrette breaks-i.e., doesn't emulsify-whisk in ½ to 1 teaspoon water.) Finally, add curry powder, season to taste with salt, and whisk to combine. Makes about 1 cup and can be stored in the refrigerator up to 1 week.
- Assembly: Put watercress and arugula in a serving bowl; gently toss with ¼ cup dressing (or more if desired). Garnish with sliced avocado, crushed cashew nuts, and a sprinkle of salt before serving.
ARUGULA AND WATERCRESS SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- The arugula and watercress should be trimmed of all tough stems and blemished leaves. The leaves should be rinsed well and shaken or patted dry. Put the greens in a salad bowl.
- Put the mustard in a small mixing bowl. Add the vinegar, and blend well with a wire whisk. Gradually add the oil, beating rapidly with the whisk. Add the garlic, parsley, salt, pepper and green onions.
- Pour the dressing over the greens and toss.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 18 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 179 milligrams, Sugar 1 gram, TransFat 0 grams
ARUGULA AND GOAT CHEESE SALAD
This recipe is from "Alive" Magazine. I used greengrapes instead of red - Red will be nicer but I had green on hand. The "Alive" recipe calls for 1/4 cup Hemp Hearts I didn't have any so omitted them. This is adifferent very enjoyable salad - The Grapes are a must that help blend all the flavors together
Provided by Bergy
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the mustard, lemon juice & oil (I mixed mine in my mini mixer).
- Place Arugula in a large bowl and toss with the dressing.
- Divide between 4 plates.
- Sprinkle grapes, cheese, cper & hemp heart over the arugula.
- Serve.
PAN-FRIED SHRIMP CAKES WITH ARUGULA AND WATERCRESS SALAD RECIPE BY TASTY
Here's what you need: fresh shrimp, medium shallot, jalapeño, large eggs, panko bread crumbs, fresh chives, lemon, smoked paprika, cayenne, kosher salt, lemon, worcestershire sauce, high-heat cooking oil, roasted red pepper, red wine vinegar, raw almond, small shallot, garlic, salt, extra virgin olive oil, arugula, watercress, olive oil, lemon, kosher salt, pepper
Provided by Mercedes Sandoval
Categories Dinner
Yield 4 servings
Number Of Ingredients 26
Steps:
- Make the shrimp cakes: Add the shrimp to a food processor and pulse 4-5 times, until minced but not mushy.
- In a large bowl, mix together the shrimp, shallot, jalapeño, eggs, panko, chives, lemon zest, paprika, cayenne, a pinch of salt, the lemon juice, and Worcestershire sauce until well combined.
- Using a 1-ounce (30-g) scoop, portion out the shrimp mixture and gently flatten into patties.
- Heat the oil in a medium skillet over medium heat. Cook the patties, in batches if necessary, for 2-3 minutes on each side, until golden brown and the internal temperature reaches 145˚F (63˚C). Transfer the cooked patties to a paper towel-lined plate to drain and season lightly with salt.
- Make the roasted red pepper sauce: Add the peppers, red wine vinegar, almonds, shallot, garlic, and a pinch of salt to a blender. Blend for 30 seconds, until smooth. With the blender running, slowly stream in the olive oil to emulsify. Thin with the reserved red pepper liquid, if necessary.
- Assemble the salad: Add the arugula and watercress to a large bowl. Add a drizzle of olive oil, the lemon juice, and a pinch of salt and pepper. Toss well.
- Divide the salad between serving bowls and top with the shrimp cakes and roasted red pepper sauce.
- Enjoy!
- Nutrition: Shrimp cakes - Per serving: 4 cakes - Calories: 393, Total fat: 20 grams, Sodium: 1419 mg (shrimp is a naturally high source of sodium), Total carb: 21 grams, Dietary fiber: 2 grams, Sugars: 3 grams, Protein: 32 grams
- Nutrition: Salad - Per serving: 2 cups - Calories: 38, Total fat: 4 grams, Sodium: 39 mg, Total carb: 2 grams, Dietary fiber: 0 grams, Sugars: 1 gram, Protein: 1 gram
- Nutrition: Red Pepper Sauce - Per serving: ~ ¼ cup - Calories: 176, Total fat: 17 grams, Sodium: 36 mg, Total carb: 6 grams, Dietary fiber: 1 gram, Sugars: 3 grams, Protein: 1 gram,
- Nutrition: Total recipe - Per serving - Calories: 607, Total fat: 41, Sodium: 1535 mg (shrimp is a naturally high source of sodium), Total carb: 29 grams, Dietary fiber: 3 grams, Sugars: 7 grams, Protein: 34 grams
Nutrition Facts : Calories 672 calories, Carbohydrate 32 grams, Fat 52 grams, Fiber 5 grams, Protein 35 grams, Sugar 7 grams
ARUGULA, WATERCRESS, AND GOAT CHEESE SALAD WITH RASPBERRY VINAIGRETTE
Provided by Joe Dion
Categories Salad Leafy Green Nut Appetizer No-Cook Quick & Easy Goat Cheese Raspberry Arugula Spring Summer Watercress Bon Appétit South Carolina Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in blender. Season dressing to taste with salt and pepper.
- Combine remaining 1/2 cup raspberries, greens, watercress, and pine nuts in large bowl. Toss with enough dressing to coat. Divide salad among plates. Sprinkle with goat cheese. Serve, passing remaining dressing separately.
FENNEL AND WATERCRESS SALAD
This salad would be a welcome addition to any Thanksgiving or Christmas dinner table.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 20
Number Of Ingredients 10
Steps:
- In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
- In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.
Nutrition Facts : Calories 177.6 calories, Carbohydrate 8.9 g, Fat 15.4 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 201.8 mg, Sugar 3 g
ENDIVE, ARUGULA AND PEAR SALAD
Make and share this Endive, Arugula and Pear Salad recipe from Food.com.
Provided by Bekah
Categories Greens
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In small bowl, blend mustard and vinegar.
- Slowly whisk in olive oil, salt and pepper.
- Combine arugula, endive and pear.
- Add dressing and toss.
- ENJOY!
Nutrition Facts : Calories 349.5, Fat 21.6, SaturatedFat 3.1, Sodium 451.3, Carbohydrate 37.9, Fiber 19.6, Sugar 15, Protein 7.1
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