Watercress Chopped Salad Recipes

BACON-WATERCRESS SALAD

Steps:

• Cook the bacon in a large skillet over medium-high heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
• Meanwhile, segment the oranges: Cut the ends off, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to drop into the bowl. Discard any seeds.
• Put the garlic on a cutting board and sprinkle with 1/4 teaspoon salt, then mash into a paste with the flat side of a large knife. Whisk the vinegar and garlic paste in a large bowl and season with salt and pepper, then whisk in the olive oil. Add the watercress, parsley and escarole and toss to coat. Divide the salad among plates and crumble the bacon on top. Sprinkle with the oranges, hazelnuts, dates and blue cheese. Serve with cornbread, if desired.

WATERCRESS AND CRAB SALAD

Steps:

• In a large bowl, combine the watercress, imitation crabmeat, celery, green onion, and tomato. In a separate bowl, whisk together the olive oil, vinegar, basil, salt, and pepper. Pour over the watercress mixture, and toss to coat evenly. Serve immediately.

WATERCRESS, MELON AND ALMOND SALAD

Steps:

• In a large bowl, whisk together lime juice, sugar, and ginger. Gradually add oil and season with salt and pepper to taste.
• Add watercress, watermelon, and cantaloupe to dressing and toss to coat. Transfer salad to plates, sprinkle with sliced almonds and serve immediately.

CHOPPED RED ONION, HORSERADISH AND WATERCRESS SALAD

Steps:

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

WATERCRESS SALAD

Steps:

• Trim off and discard tough ends of watercress. Rinse watercress and drain well. Pat or spin dry.
• Put mustard, vinegar, salt and pepper in a salad bowl. Blend with a wire whisk. Add oil, beating with whisk.
• Add watercress and chopped onion. Sprinkle with parsley, toss and serve

WATERCRESS CHOPPED SALAD

Steps:

• Place watercress in a bowl. Top with edamame, cucumber, celery, avocado, and green apple. Drizzle with lemon juice and olive oil to taste; season with salt and freshly ground pepper before serving.

BUTTERNUT SQUASH WATERCRESS SALAD

Steps:

• Preheat the oven to 375oF (190oC).
• On a baking sheet, place halves of butternut squash.
• Drizzle with olive oil and season with salt and pepper.
• Roast until tender and lightly browned, 20 to 25 minutes.
• Remove from heat, and set aside.
• Meanwhile, prepare a baking tray with parchment paper. Separate the parmesan into 4 equal mounds on the baking tray and bake for 8-10 minutes, until they form a golden brown chip. Watch carefully to prevent burning.
• Remove tray from heat and set cheese crisps aside for plating.
• In a food processor, combine basil, mint, cilantro, vinegar, olive oil and garlic.
• Blend until smooth and bright green, and season with salt and pepper. Reserve.
• In a large bowl, combine watercress and dressing, and toss until all leaves are coated.
• Place equal portions on plates.
• Spoon out flesh of butternut squash and place over the watercress.
• Top the salads with a parmesan cheese crisp.
• Serve immediately.