Best Citrus And Watercress Salad Recipes

Watercress and Citrus Salad image

Provided by Valerie Bertinelli

Time 15m

Yield 4 servings

Number Of Ingredients 5

2 bunches watercress or upland cress, leaves and attached tender stems only
1 grapefruit, supremed, plus 4 teaspoons grapefruit juice
1 orange, supremed, plus 4 teaspoons orange juice
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper.

Steps:

Combine the watercress, grapefruit supremes and juice, orange supremes and juice, olive oil and some salt and pepper in a large bowl. Gently toss to combine. Serve immediately.

Jicama, Citrus and Watercress Salad Recipe - (5/5) image

Provided by á-174535

Number Of Ingredients 12

1/4 cup pomegranate juice
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons agave nectar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon finely grated lime zest
1/2 cup canola oil
Salt and freshly ground pepper
1 red grapefruit
2 navel oranges
1 pound jicama, peeled and cut into 2-by-1/4-inch matchsticks
2 bunches watercress, thick stems discarded
1/3 cup pomegranate seeds

Steps:

In a blender, combine the pomegranate juice, vinegar, agave nectar, mustard and lime zest. With the machine on, add the oil in a thin stream and blend until emulsified. Season the dressing with salt and pepper. Using a sharp knife, peel the grapefruit and oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Add the jicama, watercress and pomegranate seeds to the bowl. Add the dressing, toss gently and serve right away.

Spring Salad of Watermelon, Watercress, and Scallions with a Shallot-Citrus Vinaigrette image

Provided by Food Network

Categories appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 19

3 tablespoons minced shallots
2 teaspoons grained Dijon mustard
1 teaspoon honey, or to taste
2 tablespoons rice wine vinegar
2 tablespoons apple cider vinegar
1 tablespoons blood orange juice (or regular orange juice)
1 tablespoon lemon juice
1 tablespoon lime juice
1/2 cup olive oil
1/2 cup peanut oil
Salt
1/2 teaspoon sesame oil
3 tablespoons sesame seeds
4 cups seeded watermelon pieces about 1-inch in size
6 cups watercress leaves (about 1 bunch)
1/4 cup Italian parsley leaves
1/2 cup scallions, sliced
1/2 cup fresh chervil tops (or fresh oregano)
Black pepper

Steps:

Make the vinaigrette: In a small non-reactive bowl or food processor, place the shallots, mustard, honey, vinegars, and fruit juices and whisk or process. Slowly incorporate the oils, teaspoon by teaspoon until emulsified. Add salt and pepper to taste.
In a small saute pan heat the sesame oil until just below the smoking point. Add the sesame seeds and cook until the oil colors slightly. Drain the oil and reserve the seeds.
In a large bowl combine 1/2 of the sesame seeds, the watermelon, watercress, parsley, scallions, and chervil and toss with the vinaigrette to taste. Divide the greens between 6 or 8 individual salad plates and place the watermelon pieces on top. Sprinkle with the reserved sesame seeds and serve immediately.

Citrus, Jicama, and Watercress Salad image

Number Of Ingredients 8

2 tablespoons vegetable oil
3 teaspoons unseaoned rice vinegar
1/4 teaspoon salt, or to taste
1 bunch watercress, thick stems removed, washed and spun dry
2 navel oranges
1 large or 2 small grapefruit
1 cup peeled finely diced jicama (from about one 1-pound jicama)
8 radishes, thinly sliced

Steps:

1. In a small bowl, whisk together the oil, vinegar, and salt. In a medium bowl toss the watercress with half of the dressing and toss to mix. Place on a large serving plate. 2. Peel the oranges and grapefruit and remove all the white pith. Cut into bite-size pieces and put in a medium bowl. In the same bowl, add the jicama and radishes to the citrus fruits, then with the remaining dressing. Mound the salad on the bed of watercress. Refrigerate for at least an hour. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Citrus and Watercress Salad image

Provided by Food Network

Number Of Ingredients 11

1 bunch watercress, stems removed
1 head Boston lettuce
2 pink grapefruit
2 oranges
1/4 cup finely diced red onion
2 pickled chipotle chiles, chopped
1 tablespoon red wine vinegar
2 teaspoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon cracked black pepper
1 avocado, peeled, seeded and thinly sliced

Steps:

Wash the greens well and discard any tough stems. Tear into bite size pieces.
Working over a bowl to catch the juices, peel the grapefruits and oranges and cut between the membranes to remove the sections. Remove the seeds. Place the grapefruit and orange supremes in another bowl, reserving the juice. Add onion to bowl with supremes and mix.
In a small bowl, whisk together the chipotle chiles, vinegar, olive oil, salt, pepper and 2 tablespoons of reserved grapefruit/orange juice.
To serve, pour dressing over fruit, add greens and toss lightly. Arrange on a platter or among 4 salad plates and garnish with avocado slices.