Watercress Salad With Mustard Vinaigrette Food

WATERCRESS SALAD WITH LEMON VINAIGRETTE

Steps:

• In a small bowl or food processor, whisk together the lemon juice, mustard, and sea salt until mixed well.
• Add 3 tablespoons of the oil slowly, while mixing constantly until the dressing is well blended. Season with sea salt and pepper and any other spices you'd like.
• Lightly rinse off any dirt and shake or pat watercress dry. Snip the stems with leaves off roots (if attached) and disccardany thick stems that may be touggh to eat, keepingg thin stems. (both are edible!
• Then, dress watercress with the vinaigrette, and serve as a side or base to your favorite protein!

WATERCRESS SALAD WITH MUSTARD VINAIGRETTE

Steps:

• Whisk mustard, vinegar, and garlic in a medium bowl; season with salt and pepper, then gradually stream in oil, whisking constantly. Whisk until dressing is emulsified and thick.
• Add watercress to dressing, season with more salt and pepper, and gently toss until watercress is evenly coated (you want to be careful not to bruise or wilt greens when tossing, so use a light hand). Pile salad lightly onto plates.

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.

ENDIVE AND WATERCRESS SALAD WITH MUSTARD SEED VINAIGRETTE

Steps:

• Place endive and watercress in large bowl. Mix vinegar and mustard in small bowl; slowly whisk in oil. Add mustard seeds. Season dressing with salt and pepper. Pour dressing over endive and watercress; toss to coat. Transfer salad to platter. Sprinkle with walnuts and cranberries and serve.

WATERCRESS SALAD WITH CITRUS VINAIGRETTE

Steps:

• Place watercress in a bowl of cold water to rinse well, then dry. Whisk together the orange juice, lemon juice, and olive oil to emulsify. Add sesame seeds to vinaigrette. Toss watercress in vinaigrette to coat.

WATERCRESS, ENDIVE SALAD

Steps:

• Chop and remove stems from watercress. Cut endive into cross pieces. Toss the two together and dress with mustard vinaigrette.

WATERCRESS SALAD WITH RED ONION AND CHOPPED EGG VINAIGRETTE

Steps:

• Vinaigrette: Mix together the vinegar, capers, mustard, salt and pepper.
• Whisk in the olive oil.
• Add the chopped onion and chopped egg and stir just to mix.
• The vinaigrette can be made up to two hours ahead of serving time and left at room temperature.
• Salad: Heat the oil in a medium, heavy skillet over medium-high heat.
• When quite hot, add the bread cubes and cook, stirring, until crisp and golden, 3-4 minutes.
• Remove and drain on paper towels.
• The croutons can be made 2 hours ahead of serving time
• cover loosely with foil and leave at room temperature.
• Place the watercress in a large bowl and toss with enough of the dressing to coat the sprigs lightly.
• Season with salt to taste.
• Arrange 1/4 of the watercress on each of four salad plates.
• Sprinkle each serving with some croutons and drizzle lightly with additional vinaigrette.
• Season each salad with some freshly ground black pepper.

MUSHROOM SALAD WITH MUSTARD VINAIGRETTE

Steps:

• In a large mixing bowl combine mustard, vinegar, oregano, tarragon, salt, and pepper.
• Using a wire whisk, blend in oil.
• Stir in mushrooms and olives.
• Cover and chill at least 2 hours.
• Serve on individual plates with tomato slices and a watercress sprig.