GREEN BEAN, WATERCRESS, AND CRISPY SHALLOT SALAD
This year, instead of traditional green-bean casserole, try our vibrant salad of crisp-tender green beans and crunchy fried shallots in a lemony dressing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Prepare a large bowl of ice water, and place a colander inside bowl. Line a baking sheet with a double layer of paper towels. Cook green beans in boiling water until bright green and crisp-tender, 2 to 3 minutes. With a wire skimmer or slotted spoon, transfer to colander to stop cooking. Cool green beans completely in ice bath, then transfer to lined baking sheet; pat dry.
- In a small saucepan, heat vegetable oil over medium-low. In a small bowl, toss shallots with flour. Working in three batches, fry shallots in oil until golden and crispy, 2 to 4 minutes. Transfer shallots to paper towels, and season generously with salt.
- In a small bowl, whisk lemon juice, mustard, and olive oil to combine; season dressing with salt and pepper. Place watercress on a serving platter, and drizzle with half the dressing. Top with green beans and remaining dressing. Serve sprinkled with fried shallots.
Nutrition Facts : Calories 101 g, Fat 7 g, Fiber 2 g, Protein 2 g, SaturatedFat 1 g
WATERCRESS AND GREEN BEAN SALAD
This bright green salad makes a perfect side for our Lamb Chops with Artichoke Hearts.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch green beans until crisp-tender, 4 to 5 minutes. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking. Drain, and set aside.
- Whisk together shallot, lemon juice, and 1/2 teaspoon salt in a large serving bowl; season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified.
- Add cucumber and reserved green beans to bowl; toss to coat. Add watercress and mint; gently toss. Season with salt and pepper.
POTATO AND GREEN BEAN SALAD
Whether eaten warm or out of the fridge, this bright, crunchy potato salad pairs perfectly with grilled meats like pork, steak or chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry. Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them. Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss. Season with salt.
GREEN BEAN, WATERCRESS AND RADISH SALAD
Categories Salad Bean Vegetable Quick & Easy Low/No Sugar Radish Summer Watercress Bon Appétit
Yield Serves 10
Number Of Ingredients 9
Steps:
- Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain beans; rinse under cold water. Drain and pat dry.
- Whisk lemon juice, vinegar and mustard in medium bowl to blend. Whisk in oil and broth. Add chopped watercress. Season with salt and pepper.
- Toss beans, trimmed watercress and radishes in bowl with dressing.
SALMON WITH NEW POTATO & WATERCRESS SALAD
A flaky salmon fillet pairs beautifully with this new potato, green bean and shallot salad dressed with a tangy wholegrain mustard dressing
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Lunch, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Take a square of foil and arrange the sliced shallots in the centre. Put the fish fillets on top, add 2 sprigs of dill and ½ tbsp of the vinegar. Close the foil, sealing it to make a parcel, and place on a baking tray. Put in the oven for 12 mins.
- Steam the potatoes for 6 mins. Add the beans and cook for 5 mins more. Put the remaining vinegar in a bowl with the oil, mustard, watercress, and most of the chopped dill and shallot, and mix well. Add the warm beans and potatoes, and gently toss together. Serve with the cooked fish, pouring over the juice from the parcel, and scatter over the remaining dill.
Nutrition Facts : Calories 378 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 0.3 milligram of sodium
WATERCRESS, RADICCHIO & GREEN BEAN SALAD WITH GOAT CHEESE FOR 2
Make and share this Watercress, Radicchio & Green bean Salad with Goat Cheese for 2 recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Put the herbs in food processor and chop.
- With the processor running drop in the garlic and mince.
- Add egg yolk,vinegar, mustard and salt process for 1/2 minute.
- With the machine rtunning slowly add the oil through the feed tube.
- Process for a few seconds after the oil has been added.
- Just before serving combine beans, watercress, lettuce, radicchio& cheese in a chilled bowl.
- Toss with dressing (use as much or as little as you like).
- Season with Pepper.
Nutrition Facts : Calories 881.8, Fat 92, SaturatedFat 17.8, Cholesterol 105.4, Sodium 242.4, Carbohydrate 8.1, Fiber 2.6, Sugar 3, Protein 10.1
BEAN, TOMATO & WATERCRESS SALAD
Try this gluten-free, vegan salad with filling beans and fresh watercress for a quick, light meal. It has just four ingredients and three of your five-a-day
Provided by Esther Clark
Categories Dinner, Lunch, Side dish
Number Of Ingredients 4
Steps:
- Drain and rinse the beans, then combine in a bowl with the watercress, zest and juice of the lemon, tomatoes and olives, including the oil from the pack. Toss well and season to taste.
Nutrition Facts : Calories 454 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 4.8 milligram of sodium
BROAD BEAN, FETA & WATERCRESS SALAD
Peppery watercress makes a bold base for this simple side dish, finished with crumbled cheese and crunchy pine nuts
Provided by Chelsie Collins
Categories Side dish
Time 15m
Number Of Ingredients 6
Steps:
- Put the broad beans in a bowl, pour over boiling water from the kettle, then drain and transfer to a bowl of cold water.
- Remove the skins from the broad beans by splitting them with your fingernail and slipping out the bean. Make the dressing by combining the mint and olive oil in a small bowl. Season generously.
- Toss the watercress with the broad beans, feta and the dressing. Scatter with the pine nuts and serve.
Nutrition Facts : Calories 278 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 8 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium
GREEN BEAN, WATERCRESS AND WALNUT SALAD
Steps:
- Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to large bowl of ice water to cool. Drain; pat dry. Whisk vinegar, mustard and parsley in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover beans and vinaigrette separately; chill. Rewhisk before using.) Combine beans, watercress, walnuts and tomatoes in large bowl. Toss with enough vinaigrette to coat. Season to taste with salt and pepper.
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