Watercress Celery And Parsley Salad Food

WATERCRESS AND CELERY SALAD

Steps:

• Using a mandoline, shave the celery paper thin.
• Bring a medium pot of salted water to a boil. Fill a medium bowl with ice water. Blanch the celery for 30 seconds. Drain the celery in a colander and immediately transfer it to the ice water. As soon as the celery is cool, drain and transfer to paper towels to remove any excess water. Dry the bowl. Add the celery, onion, and watercress, and toss well.
• In a small bowl, combine the lemon juice, mustard, and capers. Using a fork or whisk, stir until the mixture is homogenized. Slowly drizzle in the oil, constantly whisking until it thickens.
• Pour the vinaigrette over the celery and watercress, and toss well. Add the cheese and salami, season to taste with salt and pepper, and toss again. Divide the salad among 4 cold salad plates, and serve immediately.

CELERY AND PARSLEY SALAD

Steps:

• In a bowl, combine celery, parsley, vinegar, and olive oil. Season with salt and pepper. Top with pomegranate seeds, if using.

EGG & PARSLEY SALAD WITH WATERCRESS DRESSING

Steps:

• Bring a pan of salted water to the boil and boil the eggs for 9 mins, then drain, cool, peel and halve. Whizz the watercress and oil together with a pinch of salt and set aside. Mix the chilli flakes with some flaky salt and set aside. Everything can be prepared the day before and chilled, though there's no need to chill the salt.
• Take everything to the picnic in separate containers, then when you get there, scatter the eggs with the parsley and shallots, drizzle everything with the watercress oil and season with the chilli salt.

WATERCRESS, CELERY, AND PARSLEY SALAD

Steps:

• In a bowl whisk together vinegar, mustard, and salt and pepper to taste and whisk in oil until dressing is emulsified. Add watercress, celery, and parsley and toss to combine well.

PEAR, CELERY AND FARRO SALAD

Steps:

• Cook 1 cup farro as the label directs. Drain well and transfer to a large bowl to cool. Toss with 2 chopped pears, 2 thinly sliced celery stalks, 1/2 cup each parsley and shredded parmesan and 3 tablespoons each olive oil and cider vinegar. Season with salt and pepper.

CUCUMBER AND WATERCRESS SALAD

Steps:

• In a bowl, combine the cucumber, watercress and parsley.
• In a separate bowl, combine the honey, vinegar, water and season. Whisk in the extra-virgin olive oil. Drizzle the dressing over the vegetables and toss to coat.

WATERCRESS SALAD WITH LIME DRESSING

Steps:

• Combine watercress, mint, parsley and romaine in a small salad bowl. Combine lime juice and sugar in a small dressing bowl. Whisk oil into lime juice in a slow stream. Pour dressing over the salad and season with salt and pepper, to your taste.

PARSLEY, MINT AND WATERCRESS SALAD WITH GARLIC

Steps:

• Bring a small saucepan three-fourths full of water to a boil and add table salt to taste. Add the garlic and parboil for about 3 minutes to soften slightly and mellow the flavor. Drain and let cool.
• Place the cooled garlic in a small bowl and add the oil, lemon juice, sea salt and pepper. Whisk to dissolve the sea salt and form a dressing.
• In a salad bowl, combine the parsley, mint and watercress. Drizzle the dressing over the greens and toss to coat evenly. Serve immediately.

PEA, HAM HOCK & WATERCRESS SALAD

Steps:

• Cook the peas in a large pan of boiling salted water for about 3 mins (or 1 min if frozen). Drain and run under cold water to stop them cooking. Whisk the dressing ingredients together with some seasoning until emulsified.
• Mix the ham hock with the peas, parsley and dressing in a large bowl. Transfer the salad to a platter or spoon onto individual plates. Scatter over the spring onions and watercress just before serving.