Green Bean Watercress And Radish Salad Recipes
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.
WATERCRESS AND GREEN BEAN SALAD
Steps:
- Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch the green beans until crisp-tender, 4 to 5 minutes. Immediately transfer with a slotted spoon to the ice-water bath to stop the cooking. Drain, and set aside.
- Whisk together the shallot, lemon juice, and 1/2 teaspoon salt in a large serving bowl; season with pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified.
- Add the cucumber and reserved green beans to the bowl; toss to coat. Add the watercress and mint; gently toss. Season with salt and pepper.
SIMPLE WATERCRESS SALAD
White-wine vinaigrette brings out the delicate flavor of watercress without overwhelming it in this quick side salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 5
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 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
GREEN BEAN AND RADISH SALAD
This speedy dish isn't your typical salad. Made with crunchy green beans, creamy avocado and zingy radishes tossed in an Asian-inspired dressing, it's the kind of side that steals the show! This recipe is from Canadian Living magazine.
Provided by Janice
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan of boiling salted water, cook green beans until tender-crisp, about 4 minutes.
- Add peas during last 2 minutes of cooking.
- Drain green beans and peas. Place in a bowl of ice water. Chill for 10 minutes. Drain again and pat dry.
- In a small bowl, whisk together soy sauce, sesame oil, vinegar, mustard and ginger.
- In a serving bowl, combine green beans, peas, radishes and avocado.
- Drizzle with dressing, tossing to coat.
- Sprinkle with sesame seeds.
Nutrition Facts : Calories 184.6, Fat 10.9, SaturatedFat 1.6, Sodium 538.8, Carbohydrate 19.4, Fiber 9, Sugar 6.7, Protein 6.6
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