Watercress Celery And Red Onion Salad Food

CREAMY CELERY SALAD

Steps:

• Place all of the ingredients into a large mixing bowl.
• Mix until everything is well incorporated.

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.

SIMPLE WATERCRESS SALAD

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, ORANGE AND RED ONION SALAD

Steps:

• Slice away the tops and bottoms of oranges. Cutting from top to bottom, following the curve of the orange, slice away the peel and white pith.
• Slice between the membranes of the orange segments. Remove the segments. Squeeze the juice from the membrane, and reserve.
• Wash watercress thoroughly in cold water. Thinly slice the onion half and soak it in cold water; a brief soaking removes harsh, bitter flavors.
• Combine the olive oil, vinegar, and orange juice in a jar with a tight-fitting lid; season with salt and pepper. Shake vigorously.
• Drain the watercress and onion. Combine them with the orange segments, and vinaigrette; toss well to evenly coat.
• Divide among salad plates and serve.

WATERCRESS AND RED ONION SALAD

Steps:

• Cut off and discard the tough stems of the watercress. Rinse and spin dry.
• Place the vinegar in a salad bowl and add salt and pepper. Beat with a wire whisk while adding the oil. Add the watercress, onion rings and parsley and toss well to blend. Serve.

CHOPPED RED ONION, HORSERADISH AND WATERCRESS SALAD

Steps:

• Combine all ingredients, mix well, cover, and refrigerate overnight. Serve on 8 chilled salad plates.

WATERCRESS SALAD WITH GRILLED ONIONS, PEPPERS AND SPICY CANDIED WALNUTS

Steps:

• Heat 2 tablespoons vegetable oil in a heavy skillet over medium heat. Add cayenne and sugar and stir until sugar dissolves. Add walnuts and stir until coated. Continue stirring until walnuts are toasted. Using a slotted spoon, transfer walnuts to foil-lined sheet and cool.
• Whisk walnut oil, vinegar and 3 tablespoons chopped fresh cilantro in a medium bowl until well blended. Season to taste with salt and pepper.
• Prepare barbecue (medium high heat). Combine 2 tablespoons vegetable oil, onion wedges and pepper strips in large bowl. Season to taste with salt and pepper. Grill vegetables until tender and blackened in spots. Transfer to large bowl. Add watercress. Toss with dressing. Arrange on platter. Garnish with candied walnuts.

WATERCRESS AND TANGERINE SALAD WITH RED ONIONS AND BLACK PEPPER VINAIGRETTE

Steps:

• In a bowl, combine the sliced onion with ice water to cover and let soak for 30 to 45 minutes. Meanwhile, make the vinaigrette.
• In a glass bowl, whisk together the vinegar, mustard, pepper, salt, and cayenne until thoroughly blended. Drizzle the olive oil over in a thin stream, whisking constantly until all the oil is incorporated.
• Drain the soaking onions, pat them dry with paper towels, and separate into rings. In a large bowl, toss the tangerines and the watercress together gently. Drizzle over enough vinaigrette just to coat and toss again. Mound some salad onto the plate and scatter a few onion rings over the top.

WATERCRESS, CELERY, AND RED ONION SALAD

Steps:

• In a bowl soak celery and onion in ice and cold water 15 minutes and drain. Pat celery and onion dry and in a salad bowl toss with watercress.
• In a small bowl whisk together vinegar and mustard and add oil in a slow stream, whisking until emulsified. Stir in olives and capers and season with salt and pepper.
• Pour vinaigrette over salad and toss well.

TROPICAL WATERCRESS SALAD

Steps:

• Thinly slice 1/2 small red onion and soak in ice water, 10 minutes. Whisk 1/4 cup olive oil with the juice of 1 lime and 1/2 orange in a large bowl. Add a 15-ounce can hearts of palm (drained and sliced), 1 sliced mango and 1 sliced jalapeno. Drain the onion; add to the salad along with 1 bunch trimmed watercress. Season with salt and toss.

WATERCRESS, ORANGE AND RED ONION SALAD

Steps:

• Combine stemmed watercress, orange slices and sliced red onion in large bowl. Place Sherry wine vinegar in small bowl. Gradually mix in olive oil. Add marjoram. Season dressing to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover salad and refrigerate. Cover dressing and let stand at room temperature.) Pour dressing over salad and toss to coat thoroughly. Sprinkle with pine nuts and serve.

WATERCRESS AND ONION SALAD

Steps:

• Remove and discard any tough stems from watercress. Rinse and pat or spin dry. There should be about 4 cups of leaves. Put leaves in a bowl.
• Cut endive lengthwise into thin strips and add to watercress. Add onion and chopped egg.
• Sprinkle salad mixture with vinegar, oil, salt and pepper and toss.

WATERCRESS, ORANGE AND RED ONION SALAD

Steps:

• COMBINE STEMMED WATERCRESS, ORANGE SLICES, AND SLICED RED ONION IN LARGE BOWL.
• PLACE WINE VINEGAR AND SHERRY IN SMALL BOWL.
• GRADUALLY MIX IN OLIVE OIL WITH WIRE WHISK.
• ADD MARJORAM AND SEASON DRESSING TO TASTE WITH SALT AND PEPPER.
• POUR DRESSING OVER SALAD AND TOSS TO COAT THOROUGHLY.
• SPRINKLE WITH PINE NUT AND SERVE ON INDIVIDUAL SALAD PLATES.