Watercress Salad With Red Onion And Chopped Egg Vinaigrette Food

WATERCRESS AND HARD-COOKED EGG SALAD

Steps:

• Trim off and discard tough ends of watercress. Rinse and drain well. Shake or pat dry.
• Put mustard, vinegar, salt and pepper in a bowl. Blend with a wire whisk. Add oil, beating with the whisk.
• Add watercress, egg and onion. Sprinkle with parsley and toss.

CHOPPED RED ONION, HORSERADISH AND WATERCRESS SALAD

Steps:

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

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 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 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 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.

WATERCRESS AND HARD-COOKED EGG SALAD

Steps:

• Trim off and discard tough ends of watercress. Rinse leaves and tender stems. Drain well and pat dry.
• Put mustard, vinegar, salt and pepper in salad bowl. Blend with wire whisk. Add oil, beating with whisk.
• Add watercress, eggs and onion. Sprinkle with parsley and toss.

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.

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 SALAD

Steps:

• Trim off and discard tough ends of watercress. Rinse watercress and drain well. Pat or spin dry.
• Put mustard, vinegar, salt and pepper in a salad bowl. Blend with a wire whisk. Add oil, beating with whisk.
• Add watercress and chopped onion. Sprinkle with parsley, toss and serve

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 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.