Summer Squash Radish And Watercress Salad Recipes

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WATERCRESS SALAD WITH RAW BEETS AND RADISHES



Watercress Salad With Raw Beets and Radishes image

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

1 raw medium red beet, peeled
1 raw medium golden beet, peeled
Salt and pepper
4 tablespoons lemon juice
2 teaspoons lemon zest
1/2 cup crème fraîche
2 tablespoons grated horseradish
6 ounces watercress, trimmed and cleaned
4 red radishes or a 3-inch length of daikon radish, thinly sliced
3 or 4 hard-cooked eggs (8 minutes)

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

SUMMER SQUASH SALAD WITH RADISHES & MANCHEGO



Summer Squash Salad with Radishes & Manchego image

I came up with this recipe while walking through the farmer's market and looking at all of the colorful summer squash. It's a light complement to your meal.

Provided by Seamus Mullen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

1 clove garlic
1 tablespoon honey
2 tablespoons champagne vinegar, white wine vinegar
2 lemons, juiced and zested
1/2 cup extra-virgin olive oil, plus additional for drizzling
1 shallot
2 zucchini or yellow squash, about 4 cups sliced
1/2 pound mixed heirloom summer squash, patty pan, Mexican calabacita or whatever's available at your local farmer's market
1 bunch of mixed radishes
Coarse kosher salt
Freshly ground black pepper
1 dried hot chile
1/3 cup Basil leaves, torn into small pieces
1/3 cup mint leaves, torn into small pieces
2/3 cup Manchego cheese, finely grated
1 tablespoon fresh horseradish, finely grated

Steps:

  • Start by crushing and roughly chopping the garlic clove. Add it to the mixing bowl. Add the honey, vinegar and lemon zest and juice. Use the immersion blender (or a conventional blender) to blend and emulsify the dressing in the bowl. With the motor running, slowly drizzle in the olive oil.
  • Trim and slice the shallot on a Japanese mandoline. Add to the mixing bowl. Trim and slice the summer squash, mixed baby squash and radishes, and add everything to the mixing bowl. Gently toss the sliced veggies with the dressing. Season with salt.
  • Coarsely tear and add the hot chile and fresh herbs to the salad. Plate the salad on a wide platter. Garnish with the grated cheese, fresh horseradish and a little extra drizzle of olive oil. Serve immediately.

WATERCRESS AND RADISH SALAD



Watercress and Radish Salad image

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

1 tablespoon red-wine vinegar
1/4 cup olive oil
4 bunches of watercress, coarse stems discarded, rinsed and spun dry (about 14 cups)
1 1/2 cups radishes, cut into julienne strips

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.

SUMMER SQUASH, RADISH, AND WATERCRESS SALAD



Summer Squash, Radish, and Watercress Salad image

Cotija is a crumbly, salty cheese sold in Latin markets. Ricotta salata -- available at Italian and gourmet markets -- is a good substitute. You can make the salad and vinaigrette one day ahead; refrigerate them separately.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 10

1 bunch watercress, tough stems discarded (about 3 cups)
2 medium yellow summer squash, cut into thin rounds (about 3 1/2 cups)
6 medium radishes, halved and cut into thin half-moons (about 1 cup)
1/2 small red onion, halved and cut into thin half-moons (about 1 cup)
1/4 cup sherry vinegar
1 tablespoon Dijon mustard
1/8 teaspoon coarse salt
1 1/2 teaspoons honey
6 tablespoons olive oil
2 ounces cotija cheese, crumbled (about 1/2 cup)

Steps:

  • Put watercress, yellow squash, radishes, and onion in a large serving bowl.
  • Whisk together vinegar, mustard, salt, and honey in a small bowl. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified. Dress salad; sprinkle with the cheese.

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