WATERCRESS SALAD WITH LIME DRESSING
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 3 servings
Number Of Ingredients 8
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.
WATERCRESS AND TANGERINE SALAD WITH RED ONIONS AND BLACK PEPPER VINAIGRETTE
Provided by Food Network
Yield 6 servings.
Number Of Ingredients 9
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.
TANGERINE, WATERCRESS AND BLUE CHEESE SALAD
Provided by Elizabeth Payne
Yield Serves 6
Number Of Ingredients 8
Steps:
- Whisk olive oil, orange juice, white wine vinegar and minced shallot in small bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Combine watercress and onion in large bowl. Toss with enough dressing to coat. Transfer to platter. Arrange tangerine slices over. Sprinkle with blue cheese. Serve, passing remaining dressing separately.
WATERCRESS SALAD WITH SOY-SESAME DRESSING
Provided by Moira Hodgson
Categories easy, quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim the stalks from the watercress. Wash and spin dry the leaves. Rinse the endive and slice it lengthwise into thin slivers. Place the endive in a salad bowl with the watercress.
- Remove the pith from the orange segments and cut them into small pieces.
- In a small bowl, combine the garlic with the soy sauce, the vinegar and the sesame and olive oils. Crush the garlic into the dressing with a fork, and then remove it. Season the dressing to taste with salt and pepper.
- Toss the salad in the dressing and serve.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 14 grams, Carbohydrate 3 grams, Fat 17 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 180 milligrams, Sugar 2 grams
BLACK BASS WITH WATERCRESS AND TANGERINE SALAD
Provided by Amanda Hesser
Categories weekday, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees. Lay fish skin side down in a casserole dish. Douse with olive oil (there should be enough in dish to spoon up and baste with). Season with salt. Roast until just cooked through, 10 to 15 minutes, basting with olive oil in dish every few minutes.
- Meanwhile, peel tangerines, removing tiny threads of pith. Slice a thin layer from top and bottom to expose flesh. Separate segments, removing any large seeds, and drop into a bowl. Add watercress and capers. Sprinkle on enough olive oil just to coat (about 1 to 1 1/2 tablespoons). Season with salt and pepper, and toss until watercress glistens. Taste and adjust seasoning. Serve each fillet topped with some salad and a wedge of lemon.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 2 grams, Sodium 775 milligrams, Sugar 5 grams
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