Best Bean Tomato Watercress Salad Recipes

SIMPLE WATERCRESS SALAD

Simple Watercress Salad image

White-wine vinaigrette brings out the delicate flavor of watercress without overwhelming it in this quick side salad.

Provided by Martha Stewart

Time 10m

Number Of Ingredients 5

Ingredients

2 tablespoons white-wine vinegar
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
2 bunches watercress, tough stems trimmed, coarsely chopped (8 cups)

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 ROASTED TOMATO DRESSING

Watercress Salad with Roasted Tomato Dressing image

Provided by Tyler Florence

Categories appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 pint cherry tomatoes
1 clove garlic, smashed
Extra-virgin olive oil, for drizzling, plus 1/4 cup for the dressing
Kosher salt and freshly ground black pepper
1 tablespoon red wine vinegar
1 teaspoon sugar
Handful fresh parsley leaves
1/4 French baguette, thinly sliced croutons
8 ounces (1/2 log) creamy goat cheese, room temperature
2 bunches hydroponic watercress (feathery variety)

Steps:

Preheat oven to 350 degrees F.
Take a roasting dish and lay the tomatoes out with the garlic. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 15 to 20 minutes until the tomatoes have burst and juices are slightly caramelized.
Remove from the oven and place in a blender with all the pan juices. Add the red wine vinegar, 1/4 cup olive oil, sugar, parsley, and salt and pepper. Pulse until well combined. Set aside to cool in the refrigerator while you prepare the croutons.
Take a sheet tray and lay out thin slices of the baguette. Drizzle with olive oil and season with salt and pepper. Place in the hot oven and bake until golden brown and crispy. The croutons will take 5 to 7 minutes. Remove from oven and while still warm, smear each piece with some goat cheese. Set aside.
Take a platter and layer with goat cheese croutons. Top with mounds of feathery watercress and drizzle over the roasted tomato dressing.

WATERCRESS SALAD

Watercress Salad image

Provided by Pierre Franey

Categories easy, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 bunches unblemished watercress
1 tablespoon Dijon-style mustard
2 tablespoons red-wine vinegar
Salt to taste if desired
Freshly ground pepper to taste
6 tablespoons corn, peanut or vegetable oil
2 tablespoons coarsely chopped red onion
1 tablespoon finely chopped parsley

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

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 21 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 206 milligrams, Sugar 0 grams, TransFat 0 grams