Best Chopped Red Onion Horseradish And Watercress Salad Recipes

WATERCRESS, ORANGE AND RED ONION SALAD

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.

WATERCRESS SALAD WITH RED ONION AND CHOPPED EGG VINAIGRETTE

Steps:

• Vinaigrette: Mix together the vinegar, capers, mustard, salt and pepper.
• Whisk in the olive oil.
• Add the chopped onion and chopped egg and stir just to mix.
• The vinaigrette can be made up to two hours ahead of serving time and left at room temperature.
• Salad: Heat the oil in a medium, heavy skillet over medium-high heat.
• When quite hot, add the bread cubes and cook, stirring, until crisp and golden, 3-4 minutes.
• Remove and drain on paper towels.
• The croutons can be made 2 hours ahead of serving time
• cover loosely with foil and leave at room temperature.
• Place the watercress in a large bowl and toss with enough of the dressing to coat the sprigs lightly.
• Season with salt to taste.
• Arrange 1/4 of the watercress on each of four salad plates.
• Sprinkle each serving with some croutons and drizzle lightly with additional vinaigrette.
• Season each salad with some freshly ground black pepper.

GRANDMA'S WATERCRESS SALAD ALL DRESSED UP

Steps:

• In a medium mixing bowl, toss watercress, gorgonzola, onion, nuts and vinaigrette. Season and decoratively place in the center of a chilled plate (be sure to divide all ingredients evenly amongst 4 plates). Garnish salad with slices of prosciutto, figs and a drizzle of fig balsamic vinegar.
• Preheat oven to 350 degrees F.
• In a medium saute pan over medium heat, melt butter and then add nuts. Toss nuts in pan until well coated with butter, then add honey and toss some more until nuts are well coated. Season with salt, pepper and a touch of cayenne pepper. Put nuts in oven for about 5 to 7 minutes, tossing regularly so they toast evenly. Cool. Store in airtight container until needed.
• Place all ingredients in blender except oil. Process until smooth and then slowly drizzle in oil. Adjust seasoning, as desired.

TURKEY-AND-WATERCRESS SALAD

Steps:

• In a medium saucepan, bring 6 cups water to a boil. Add 2 teaspoons salt and farro; cook until tender, 18 to 20 minutes. Drain and let cool completely, about 1 hour.
• Meanwhile, whisk together mustard, cranberry sauce, and vinegar. Season with salt and pepper. Whisk in oil. Toss farro with turkey, celery, celery leaves, and 1/3 cup dressing. Just before serving, fold in watercress and season with more salt and pepper. Serve, with remaining dressing on the side.