WATERCRESS AND RADICCHIO SALAD WITH BARBECUED CHICKEN BREAST
Steps:
- Make the mustard vinaigrette: In a bowl, combine mustard, tarragon, sugar, vinegar, salt, and pepper and whisk well. While whisking, slowly drizzle in the oil. Drizzle until the oil is incorporated into the dressing. Season, to taste, with salt and pepper. Set aside.
- Preheat a grill or grill pan.
- Bring a small saucepan of water to a boil. Add the whole garlic cloves and blanch for 1 1/2 minutes. Drain and thinly slice. Set aside.
- Using your fingers, gently separate the skin from the chicken breasts, making a pocket. Be sure to keep the skin attached to the chicken breast. Place a few blanched garlic slices and parsley leaves under the skin of the chicken breast. Pull the skin back over the breasts. Season the outside well with salt and pepper. Drizzle the breasts with 3 tablespoons of the olive oil.
- Place the chicken breasts on the grill, skin-side down, and cook until golden brown, about 6 minutes. Turn the chicken and cook until cooked through and the juices run clear, about another 6 to 8 minutes depending on the thickness of the chicken breasts. Remove and set aside.
- Heat a saute pan over medium-high heat. Add the remaining 3 tablespoons olive oil and heat. Add the shallots and the chopped garlic and saute 1 minute. Add the mushrooms and saute until golden brown and cooked, about 8 minutes. Remove from the heat and set aside.
- Slice each chicken breast into 4 slices on the diagonal.
- Combine the watercress and the chopped radicchio in a large bowl. Toss with desired amount of dressing. Place the whole radicchio leaves around the edges of 6 plates. Pile the watercress mixture in the center. Divide the mushrooms among the plates. Top each plate with the sliced chicken breast. Drizzle with a little more dressing.
WATERCRESS SALAD WITH RAW BEETS AND RADISHES
This colorful salad, made with peppery watercress, is easy to put together. Dressed only with lemon juice, a separate horseradish cream is passed at the table. Serve a small portion as a first course or a more generous amount as a main course for a light lunch.
Provided by David Tanis
Categories salads and dressings, vegetables, appetizer, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Season the beets: Slice red beet as thinly as possible with a mandoline or sharp knife and place in a small bowl. Slice golden beet and place in a separate bowl. Season each bowl with salt and pepper, 1 tablespoon lemon juice and 1/2 teaspoon lemon zest. Toss and leave to marinate for at least 10 minutes.
- Make the horseradish cream: Put crème fraîche in a small serving bowl. Add horseradish, 2 tablespoons lemon juice and 1 teaspoon lemon zest. Season to taste with salt and pepper and set aside.
- Make the salad: Place watercress in a low salad bowl or serving platter. Arrange seasoned beet slices over the cress and drizzle with any remaining lemon juice. Scatter radish slices over the salad and garnish with quartered or halved eggs. Sprinkle salad very lightly with salt. Serve the horseradish cream separately and add a spoonful to each serving.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 281 milligrams, Sugar 4 grams
WATERCRESS, RADICCHIO, AND RADISH SALAD
Peppery watercress and pleasantly bitter radicchio stand up well to the lively country mustard vinaigrette in this simple salad. Radishes add a welcome crunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- In a salad bowl, whisk together lemon juice, Dijon, and sugar; season with salt and pepper. Slowly add oil, whisking constantly, until emulsified. Add watercress, radicchio, and radishes. Toss to evenly coat in dressing; serve.
WALDORF SALAD WITH CRANBERRIES AND PECANS IN RADICCHIO CUPS
Categories Salad Fruit Nut Vegetable No-Cook Thanksgiving Quick & Easy Cranberry Pecan Radish Fall Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Mix mayonnaise, lemon peel, and fresh lemon juice in medium bowl to blend. Season to taste with salt and pepper. Refrigerate 15 minutes.
- Toss apples, celery, radishes, cranberries, and red onion in large bowl. Add lemon mayonnaise and toss to coat. (Can be prepared up to 8 hours ahead. Cover and refrigerate.)
- Fold watercress and pecans into salad. Arrange 2 radicchio leaves on each plate. Spoon salad into center of radicchio leaves and serve.
HERBED SPRING SALAD WITH EGG AND WALNUTS
This bright, herby, fresh-tasting salad makes a very nice accompaniment to a pan-fried breaded pork chop. Cooked beets (preferably golden) thinly sliced radishes, celery and turnips are dressed, then tossed with a mixture of zesty salad greens - use a combination of watercress, dandelion, curly endive, escarole, radicchio, mizuna, spinach, or red sorrel leaves. The components can be prepared in advance, but wait until the last minute before dressing and serving.
Provided by David Tanis
Categories salads and dressings, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice and the garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.
- Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.
- Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip and celery. Season with salt and pepper. Add dill, tarragon and half of the vinaigrette. Toss gently to coat.
- Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.
WATERCRESS AND RADISH SALAD
Categories Salad Side No-Cook Vegetarian Quick & Easy Wheat/Gluten-Free Vinegar Radish Summer Vegan Watercress Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 4
Steps:
- In a large bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the watercress and the radishes and toss the salad well.
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- Add the salad greens to a large salad bowl. Cut the radicchio in half lengthwise and slice as thin as possible from the top the root. Add to the bowl
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- To hard-boil eggs, place in a small saucepan and cover with 1 inch of water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from the heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling. Cut into quarters.
- Combine watercress (or arugula), radicchio, avocado, radishes and onions (or scallions) in a salad bowl. Add the eggs. Combine lime juice, fish sauce, brown sugar, jalapeno, garlic and oil in a jar; cover and shake to combine. Pour the dressing over the salad and gently toss to combine. Garnish with toasted sesame seeds, if desired.
THE 10 BEST WATERCRESS SUBSTITUTES IN COOKING | CUISINEVAULT
15 TASTY WATERCRESS SUBSTITUTES IN SOUP, SALAD, RECIPE
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- Arugula. Arugula is the most popular substitute for watercress, it’s the closest match to watercress as you’ll find in a leafy green vegetable. It has a similar peppery flavor, and the nutritional content is nearly the same as watercress.
- Nasturtium Leaves (Indian Watercress) Nasturtium leaves (or Indian watercress) are popularly used in many Indian dishes. It tastes similar to watercress, but comes with bigger, thicker leaves.
- Spinach. Spinach is a good watercress substitute when it’s being baked into a dish, or used in items such as sauces and soups. It’s very easy to find all year long in most market areas.
- Collard Greens. Collard greens are a great watercress replacement in broiled dishes, or for stuffed leaf dishes. Collard greens are known for their bitter flavor and thick leaves.
- Beet Greens. Beet greens are a great watercress replacement that isn’t often thought of. They are the top of the beet plant that has been lopped off by either the farmer or the supermarket, and are usually tossed out.
- Water Spinach. This savory, crunchy green grows near rivers and lakes in tropical places. Water spinach is best when it’s steamed and mixed with other veggies, as in a stir fry.
- Kale. Kale is a more bitter flavored leafy green than watercress, but it’s much easier to come by. It’s so popular and can be a good substitute for most vegetables such as watercress, bok choy, etc.
- Chinese Cabbage. Chinese cabbage has no bitter taste and can be prepared in almost any way you can think of. It is crunchy and has more of a sweet flavor than the peppery flavor of watercress.
- Radish Sprouts. Much like beet greens, radish sprouts are an excellent watercress substitution that was almost tossed out with the garbage. With a similar peppery kick and appearance, radish sprouts are a close imitation to watercress.
- Radicchio. This red-colored, leafy vegetable is a spicy, slightly bitter choice that can be prepared in the same style as watercress. Radicchio is great for munching raw, and when cooked it tends to lose some of its bitterness.
10 BEST SUBSTITUTES FOR RADICCHIO - SUBSTITUTE COOKING
From substitutecooking.com
- Endive. A delicate veggie with a unique appearance and bitter taste is the endive. It comes from France and it is used in many French recipes. This is the first vegetable that we recommend for you to try.
- Romaine lettuce. Yet another leafy vegetable that serves as a replacement for radicchio is Romaine lettuce. It is typically used in salads and has a very unique taste based on the other veggies.
- Curly endive. With curly leaves and green color, this type of Endive is typically added to salads as it will provide a nice bitter taste. However, when it’s cooked, both the texture and taste become mellow.
- Arugula. Arugula is a perfect nutritional replacement for Radicchio in many recipes. The edible plant has a leafy appearance with a tart, fresh peppery, and bitter taste.
- Watercress. Another leafy veggie is Watercress which is added in cooking instead of Radicchio. You can consume it and use it in your cooking the same way as Radicchio.
- Chicory. Chicory is a plant that serves as a good replacement for Radicchio. The leaves are eaten like celery while the roots should to be boiled beforehand.
- Red cabbage. This leafy veggie replaces radicchio in most recipes and that is red cabbage. Commonly used in cooking, this cabbage has thicker leaves and a more waxy texture.
- Radish. Radish finds its place on the list as a suitable replacement for radicchio. It is another veggie with similarities you can add it to most of the recipes.
- Treviso. Treviso is another veggie with a leafy texture that makes a great substitute for radicchio. It is harvested early as it stays tightly closed or later with its narrow base so it can open up and unfold its leaves.
- Frisee. This French endive or Frisee is yet another good substitute for Radicchio. The curly, short leaves of this type of endive have a bitter taste and they can be cooked in different ways.
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