Spring Salad Of Watermelon Watercress And Scallions With A Shallot Citrus Vinaigrette Recipes

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WATERCRESS AND CITRUS SALAD



Watercress and Citrus Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

2 bunches watercress or upland cress, leaves and attached tender stems only
1 grapefruit, supremed, plus 4 teaspoons grapefruit juice
1 orange, supremed, plus 4 teaspoons orange juice
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper.

Steps:

  • Combine the watercress, grapefruit supremes and juice, orange supremes and juice, olive oil and some salt and pepper in a large bowl. Gently toss to combine. Serve immediately.

WATERMELON AND CRAB SALAD



Watermelon and Crab Salad image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 24

1 1/2 cups apple cider vinegar
1/2 cup sugar
1 star anise
1 teaspoon coriander leaves
1 teaspoon fennel seeds
1 teaspoon cloves
1 teaspoon black peppercorns
1 teaspoon pink peppercorns
1 teaspoon salt
1/2 stick cinnamon
Pinch red pepper flakes
1/2 cup small diced watermelon rind
1/2 cup white balsamic vinegar
3 sprigs mint
2 tablespoons shallot, minced
1 teaspoon freshly chopped mint leaves
1 teaspoon freshly chopped cilantro leaves
Salt and freshly ground black pepper
1/4 cup grapeseed oil
1 small watermelon rind peeled, flesh cut into medium dice
1/4 cup rum (recommended: Sailor Jerry)
6 ounces jumbo lump blue crabmeat
3/4 pounds mizuna
3 radishes, shaved

Steps:

  • Combine all ingredients except for the rind in a small saucepot, simmer for 5 minutes. Add rind, let steep for 5 minutes. Pour into a bowl and cool over an ice bath.;
  • In a small sauce pan heat the vinegar and add the mint sprigs. Reduce by half. Add the remaining ingredients, except the oil and cool. Remove the mint sprigs.When cool whisk in the oil.;
  • Toss the watermelon and rum together, set aside. Toss the crab in half of the vinaigrette. Toss the greens and radishes in 1/3 to 1/2 of the vinaigrette. Place the greens and watermelon on the plate, sprinkle with pickled watermelon rind, and top with the crabmeat.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

SPRING SALAD OF WATERMELON, WATERCRESS, AND SCALLIONS WITH A SHALLOT-CITRUS VINAIGRETTE



Spring Salad of Watermelon, Watercress, and Scallions with a Shallot-Citrus Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 19

3 tablespoons minced shallots
2 teaspoons grained Dijon mustard
1 teaspoon honey, or to taste
2 tablespoons rice wine vinegar
2 tablespoons apple cider vinegar
1 tablespoons blood orange juice (or regular orange juice)
1 tablespoon lemon juice
1 tablespoon lime juice
1/2 cup olive oil
1/2 cup peanut oil
Salt
1/2 teaspoon sesame oil
3 tablespoons sesame seeds
4 cups seeded watermelon pieces about 1-inch in size
6 cups watercress leaves (about 1 bunch)
1/4 cup Italian parsley leaves
1/2 cup scallions, sliced
1/2 cup fresh chervil tops (or fresh oregano)
Black pepper

Steps:

  • Make the vinaigrette: In a small non-reactive bowl or food processor, place the shallots, mustard, honey, vinegars, and fruit juices and whisk or process. Slowly incorporate the oils, teaspoon by teaspoon until emulsified. Add salt and pepper to taste.
  • In a small saute pan heat the sesame oil until just below the smoking point. Add the sesame seeds and cook until the oil colors slightly. Drain the oil and reserve the seeds.
  • In a large bowl combine 1/2 of the sesame seeds, the watermelon, watercress, parsley, scallions, and chervil and toss with the vinaigrette to taste. Divide the greens between 6 or 8 individual salad plates and place the watermelon pieces on top. Sprinkle with the reserved sesame seeds and serve immediately.

WATERMELON AND CITRUS SALAD



Watermelon and Citrus Salad image

Categories     Salad     Orange     Watermelon     Mint     Summer     Watercress     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

2 tablespoons fresh lemon juice
1 tablespoon frozen orange juice concentrate, thawed
2 teaspoons whole-grain Dijon mustard
1 teaspoon grated orange peel
1/2 teaspoon sugar
1/2 cup olive oil
2 large bunches watercress, tough stems trimmed
4 cups 3/4-inch pieces seeded watermelon
4 oranges, peel and white pith removed, each cut into 6 rounds
4 thin red onion slices, cut in half
3 tablespoons thinly sliced fresh mint

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Gradually add oil and whisk until well blended. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
  • Divide watercress among 6 plates. Top watercress on each plate with watermelon, orange rounds, onion slices and mint, dividing equally. Drizzle salads with dressing and serve.

WATERMELON AND WATERCRESS SALAD



Watermelon and Watercress Salad image

Watercress and watermelon make great companions. The dressing is made with raspberry vinegar and feta cheese tops it all. Quick, easy and wonderful.

Provided by sugarpea

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

4 cups watercress, trimmed
2 teaspoons olive oil
3/4 teaspoon raspberry vinegar
coarse salt
fresh ground black pepper
12 ounces seedless watermelon, cut in 1 inch cubes (about 2 cups)
1 -2 ounce crumbled feta cheese (about 1/4 cup)

Steps:

  • In a bowl, toss the watercress with the oil and vinegar; season with salt and pepper.
  • Pile on a serving platter, top with watermelon and sprinkle with feta; serve immediately.

CITRUS AND WATERCRESS SALAD



Citrus and Watercress Salad image

Provided by Food Network

Number Of Ingredients 11

1 bunch watercress, stems removed
1 head Boston lettuce
2 pink grapefruit
2 oranges
1/4 cup finely diced red onion
2 pickled chipotle chiles, chopped
1 tablespoon red wine vinegar
2 teaspoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon cracked black pepper
1 avocado, peeled, seeded and thinly sliced

Steps:

  • Wash the greens well and discard any tough stems. Tear into bite size pieces.
  • Working over a bowl to catch the juices, peel the grapefruits and oranges and cut between the membranes to remove the sections. Remove the seeds. Place the grapefruit and orange supremes in another bowl, reserving the juice. Add onion to bowl with supremes and mix.
  • In a small bowl, whisk together the chipotle chiles, vinegar, olive oil, salt, pepper and 2 tablespoons of reserved grapefruit/orange juice.
  • To serve, pour dressing over fruit, add greens and toss lightly. Arrange on a platter or among 4 salad plates and garnish with avocado slices.

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