Watercress Celery And Red Onion Salad Recipes

WATERCRESS, CELERY, AND RED ONION SALAD

Watercress, Celery, and Red Onion Salad image

Categories Salad Leafy Green Onion No-Cook Quick & Easy Fall Gourmet

Yield Serves 2 as a first course

Number Of Ingredients 8

Ingredients

4 small celery ribs, sliced thin diagonally
three 1/4-inch slices red onion
1 bunch watercress, coarse stems discarded and sprigs washed well and spun dry (about 2 cups)
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
8 Kalamata olives, pitted and chopped (about 1/4 cup)
1 tablespoon drained capers, chopped

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.

CHOPPED RED ONION, HORSERADISH AND WATERCRESS SALAD

Chopped Red Onion, Horseradish and Watercress Salad image

This a very unusual salad created by Chef Malouf, who earned a coveted three-star rating from The New York Times for Manhattan's beloved Rainbow Room. Before opening Beacon, he also cooked at the Four Seasons, La Cote Basque, the St. Regis Hotel, La Cremaillere (Banksville, New York) and the Hudson River Club.

Provided by Food Network

Categories appetizer

Time 12h15m

Yield 8 servings

Number Of Ingredients 9

Ingredients

2 bunches fresh watercress, washed, trimmed of thick stems, and roughly chopped to yield 2 cups
1 large ripe tomato, diced into 1/2-inch cubes
1/2 cup chopped fresh mint leaves
1 large red onion, thinly sliced
1/2 cup freshly grated horseradish or 1/4 cup prepared horseradish
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
Coarse salt
Freshly ground black pepper

Steps:

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

WATERCRESS AND RED ONION SALAD

Watercress and Red Onion Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 bunches watercress
2 tablespoons red-wine vinegar
Salt and freshly ground pepper to taste
4 tablespoons olive oil
1/2 cup sliced red onion rings
1/4 cup finely chopped parsley

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.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 208 milligrams, Sugar 1 gram

WATERCRESS, ORANGE AND RED ONION SALAD

Watercress, Orange and Red Onion Salad image

Categories Salad Citrus Fruit Leafy Green Onion No-Cook Orange Spring Watercress Bon Appétit

Yield Serves 4

Number Of Ingredients 7

Ingredients

2 bunches watercress, stemmed
3 oranges, peel and white pith removed, quartered lengthwise, sliced crosswise
1/2 red onion, thinly sliced
1 tablespoon Sherry wine vinegar or red wine vinegar
3 tablespoons olive oil
1/2 teaspoon dried marjoram
1/3 cup pine nuts

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, ORANGE AND RED ONION SALAD

Watercress, Orange and Red Onion Salad image

This salad was found on the Culinary Cafe site. It's refreshing...and has some of my favorite ingredients in it!!

Provided by katie in the UP

Categories Citrus

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 oranges (I used Blood Oranges)
1 bunch watercress
1/2 red onion, medium-sized
2 1/2 fl oz extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper

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.

Nutrition Facts : Calories 37.9, Fat 0.1, Sodium 293.8, Carbohydrate 9.3, Fiber 1.9, Sugar 6.7, Protein 0.9

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