Best Radish Salad With Watercress And Vinegar Cured Anchovies Recipes

WATERCRESS, RADICCHIO, AND RADISH SALAD

Watercress, Radicchio, and Radish Salad image

Peppery watercress and pleasantly bitter radicchio stand up well to the lively country mustard vinaigrette in this simple salad. Radishes add a welcome crunch.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Yield Serves 6 to 8

Number Of Ingredients 8

Ingredients

1 tablespoon fresh lemon juice
2 teaspoons country Dijon mustard
Pinch of sugar
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 bunches watercress, cut into 2-inch pieces (5 cups)
1 head radicchio, cut into 1-inch slices (1/2 cup)
1 bunch radishes, trimmed and thinly sliced (1 cup)

Steps:

In a salad bowl, whisk together lemon juice, Dijon, and sugar; season with salt and pepper. Slowly add oil, whisking constantly, until emulsified. Add watercress, radicchio, and radishes. Toss to evenly coat in dressing; serve.

WATERCRESS AND RADISH SALAD

Watercress and Radish Salad image

Categories Salad Side No-Cook Vegetarian Quick & Easy Wheat/Gluten-Free Vinegar Radish Summer Vegan Watercress Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 4

Ingredients

1 tablespoon red-wine vinegar
1/4 cup olive oil
4 bunches of watercress, coarse stems discarded, rinsed and spun dry (about 14 cups)
1 1/2 cups radishes, cut into julienne strips

Steps:

In a large bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the watercress and the radishes and toss the salad well.

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

Categories Food & Cooking Salad Recipes

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.

RADISH SALAD WITH WATERCRESS AND VINEGAR-CURED ANCHOVIES

Radish Salad With Watercress and Vinegar-Cured Anchovies image

Provided by Amanda Hesser

Categories lunch, weekday, salads and dressings

Time 40m

Yield Serves 6

Number Of Ingredients 21

Ingredients

18 whole, fresh anchovies, filleted
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 shallot, finely chopped
1 clove garlic, slivered
2 sprigs fresh mint, chopped
2 sprigs fresh basil, chopped
1/4 teaspoon crushed red chili pepper
3/4 cup Banyuls vinegar
1 cup extra virgin olive oil
2 shallots, minced
1/4 cup Champagne vinegar
1/8 teaspoon sugar
Sea salt
Freshly ground black pepper
1/2 cup extra virgin olive oil
1 small watermelon radish, peeled and sliced paper-thin into rounds
1 to 2 bunches watercress, trimmed (about 3 cups)
1 bunch Easter egg radish, quartered
1 bunch French breakfast radishes, quartered, reserve leaves
2 tablespoons finely chopped chives

Steps:

Put the anchovies in a nonreactive bowl. Sprinkle with the sea salt, pepper, shallot, garlic, mint, basil and red chili pepper. Cover with the Banyuls vinegar and allow to cure for 10 minutes. Turn the anchovy fillets over and continue to cure for an additional 10 minutes.
Drain the vinegar mixture and, in a clean bowl or shallow dish, cover the anchovies with olive oil. Refrigerate until ready to use.
In a small bowl, whisk together the shallots, Champagne vinegar, sugar and a little salt and pepper. Whisk in the olive oil and season to taste.
Lay the sliced watermelon radishes on each of the six plates. In a bowl, toss the watercress, Easter egg and French breakfast radishes and radish leaves in vinaigrette. Season with salt and pepper. Mound the watercress and radish salad in the center of the plate and garnish each plate with 6 anchovy fillets; sprinkle with fresh chives.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 46 grams, Carbohydrate 8 grams, Fat 56 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 499 milligrams, Sugar 3 grams