Best Egg Parsley Salad With Watercress Dressing Recipes

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GREEN GODDESS PARSLEY SALAD DRESSING



Green Goddess Parsley Salad Dressing image

Parsley Salad Dressing - AKA Green Goddess - is packed with flavor, making salads that much better year round. Make sure to see the option for replacing half of the parsley with watercress.

Provided by Nava Atlas

Categories     Sauces & Dressings

Time 10m

Number Of Ingredients 8

1 cup firmly packed fresh parsley (some stem is fine), or 1/2 cup each parsley and watercress, rinsed
2 tablespoons chopped fresh dill, or more to taste, optional
1/4 cup extra-virgin olive oil
Juice of 1/2 lemon, or more, to taste
1 cup peeled, seeded, and chopped cucumber
1 scallion, coarsely chopped
Pinch of salt
Freshly ground pepper to taste

Steps:

  • Combine all of the ingredients in a food processor or blender. Process until the mixture is well-pureed. You'll still be seeing flecks of green.
  • Transfer to a bottle with a tight lid and shake before each use. Keep any unused portion in the refrigerator, where it will keep for several days.

OPEN-FACED EGG SALAD AND WATERCRESS SANDWICH



Open-Faced Egg Salad and Watercress Sandwich image

Entered for safe-keeping. Found this recipe from Saveur on the internet, and it looks like an excellent combination for tea-time sandwiches. (Or in my case, I'll wrap 2-slice sandwiches with plastic as is commonly done in Britain, and brown-bag my lunch for work.) From wikipedia: "Watercress contains significant amounts of iron, calcium and folic acid, in addition to vitamins A and C.... Many benefits from eating watercress are claimed, such as that it acts as a mild stimulant, a source of phytochemicals and antioxidants, a diuretic, an expectorant, and a digestive aid. It also appears to have cancer-suppressing properties. It is widely believed to help defend against lung cancer. In addition, watercress is a known inhibitor of the Cytochrome P450 CYP2E1, which may result in altered drug metabolism for individuals on certain medications (ex., chlorzoxazone)." Note that watercress has a shelf life of 2-3 days. For a more British version, use cress sprouts.

Provided by KateL

Categories     Lunch/Snacks

Time 32m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 9

6 eggs
1/3 cup chives, finely chopped
salt, to taste
pepper, to taste
1/3 cup mayonnaise
2 teaspoons white wine vinegar
2 teaspoons Dijon mustard
4 slices bread
1 cup garden cress or 1 cup baby mustard cress

Steps:

  • PREPARE HARD-COOKED EGGS THE FOOLPROOF WAY:.
  • Place the eggs in a large pot. Cover with cold water. Set over medium heat and cover with a lid. When it starts to boil, remove from heat and set aside for 10 minutes. Dump the warm water, and refill the pot with cold water. Let sit for 5 minutes or so, dump and refill again with cold water.
  • When cool to the touch, peel off the shells and roughly chop the eggs.
  • PREPARE EGG SALAD:.
  • In a large bowl, gently combine the eggs, chives, and salt and pepper to taste.
  • Pour on the mayonnaise, vinegar, and mustard. Gently fold together.
  • PREPARE SANDWICH:.
  • Toast the bread. (Note: this is one sandwich in which the bread is commonly de-crusted and cut into special shapes for tea-time, or the prepared sandwich may be cut into triangles.).
  • Construct the sandwich. Pile the watercress on a slice of the toasted bread, and dollop the egg salad on top.

WATERCRESS AND HARD-COOKED EGG SALAD



Watercress and Hard-Cooked Egg Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 9

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 peanut, vegetable or corn oil
2 hard-cooked eggs, peeled and sliced or chopped
2 tablespoons coarsely chopped red onion
tablespoon finely chopped parsley

Steps:

  • Trim off and discard tough ends of watercress. Rinse and drain well. Shake or pat dry.
  • Put mustard, vinegar, salt and pepper in a bowl. Blend with a wire whisk. Add oil, beating with the whisk.
  • Add watercress, egg and onion. Sprinkle with parsley and toss.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 23 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 251 milligrams, Sugar 1 gram, TransFat 0 grams

WATERCRESS AND HARD-COOKED EGG SALAD



Watercress and Hard-Cooked Egg Salad image

Provided by Pierre Franey

Categories     lunch, salads and dressings, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 bunches firm 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 hard-cooked eggs, peeled and chopped
2 tablespoons coarsely chopped red onion
1 tablespoon finely chopped parsley

Steps:

  • Trim off and discard tough ends of watercress. Rinse leaves and tender stems. Drain well and pat dry.
  • Put mustard, vinegar, salt and pepper in salad bowl. Blend with wire whisk. Add oil, beating with whisk.
  • Add watercress, eggs and onion. Sprinkle with parsley and toss.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 20 grams, Carbohydrate 2 grams, Fat 23 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 252 milligrams, Sugar 1 gram, TransFat 0 grams

FARM EGGS WITH WATERCRESS AND PARSLEY SAUCE



Farm Eggs with Watercress and Parsley Sauce image

Provided by Scott Peacock

Categories     Blender     Egg     Garlic     Brunch     Easter     Vegetarian     Quick & Easy     Low Cal     Spring     Watercress     Parsley     Boil     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 8

10 large eggs (preferably local farm eggs), room temperature
2 tablespoons plus 1/2 teaspoon coarse kosher salt
1 small garlic clove, thinly sliced
2 tablespoons boiling water
1/4 cup coarsely chopped watercress
1/4 cup coarsely chopped fresh Italian parsley
1/8 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil

Steps:

  • Place eggs in single layer in large saucepan. Pour enough water over eggs to cover by 1 1/2 inches. Add 2 tablespoons coarse salt and bring to boil over high heat. Remove from heat; cover saucepan tightly and let stand 8 minutes. Drain. Return eggs to pan; cover with lid and shake pan to crack egg shells. Place eggs in large bowl of ice water and cool 5 minutes. Peel eggs and set aside.
  • Place garlic in small ramekin; pour 2 tablespoons boiling water over and let stand 2 minutes. Transfer garlic with garlic liquid to blender. Add watercress, parsley, cayenne, and remaining 1/2 teaspoon coarse salt. With blender running, add olive oil in thin stream and blend until mixture is smooth. Season to taste with freshly ground black pepper. do ahead Eggs and watercress-parsley sauce can be made 4 hours ahead. Cover separately and chill. Bring sauce to room temperature before using.
  • Cut eggs lengthwise into halves or quarters. If desired, cut off very thin slice from rounded side of each half or quarter so that eggs can stand upright. Arrange eggs on platter. Sprinkle lightly with salt and freshly ground pepper. Spoon watercress-parsley sauce over and around eggs and serve.

CLASSIC EGG SALAD



Classic Egg Salad image

Other mix-ins include sliced black olives, chopped fresh parsley, chopped fresh chives, walnut pieces, chopped dill pickles, and capers.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 5m

Number Of Ingredients 8

8 hard-cooked eggs, peeled and coarsely chopped
1/2 cup mayonnaise
2 tablespoons celery, chopped
2 teaspoons Dijon mustard
Few dashes hot-pepper sauce
Salt and pepper
Lettuce or watercress
Bread or toast

Steps:

  • In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.
  • Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad). Season to taste with salt and pepper; stir gently to combine. Serve with greens -- such as lettuce or watercress -- on bread or toast.

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