Best Watercress And Celery Salad Recipes

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WATERCRESS AND FRISéE SALAD WITH GREEN APPLE AND CELERY ROOT



Watercress and Frisée Salad with Green Apple and Celery Root image

Provided by Paul Grimes

Categories     Salad     Leafy Green     Side     No-Cook     Quick & Easy     Apple     Celery     Root Vegetable     Healthy     Vegan     Watercress     Gourmet

Number Of Ingredients 9

6 ounces watercress, coarse stems discarded (6 cups)
1/4 pound frisée (French curly endive), torn into 2-inch pieces (4 cups)
2 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
2 teaspoon finely chopped shallot
1 Granny Smith apple
1/2 medium celery root (1/2 pound), peeled
Equipment:
an adjustable-blade slicer fitted with an 1/8-inch julienne blade

Steps:

  • Put watercress and frisée in a large serving bowl.
  • Whisk together oil, vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
  • Julienne apple lengthwise using slicer until you reach core, then rotate and continue. Add to greens. Julienne celery root and add to greens.
  • Toss salad with vinaigrette and salt and pepper to taste.

CELERY ROOT, RADISH, AND WATERCRESS SALAD WITH MUSTARD SEED DRESSING



Celery Root, Radish, and Watercress Salad with Mustard Seed Dressing image

Provided by Jill Silverman Hough

Categories     Salad     Mustard     Root Vegetable     Radish     Fall     Healthy     Watercress     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

2 tablespoons yellow mustard seeds
1/2 cup white balsamic vinegar
1 tablespoon Dijon mustard
1/4 cup minced shallots (2 medium)
2/3 cup extra-virgin olive oil
2 large bunches watercress, thick stems trimmed (about 6 cups packed)
1 1/2 pounds celery root (celeriac), trimmed, peeled, coarsely grated in processor or with box grater
20 radishes, trimmed, thinly sliced

Steps:

  • Stir mustard seeds in dry skillet over medium heat until lightly toasted and starting to pop, about 3 minutes. Transfer to bowl; cool. Add vinegar, mustard, and shallots; whisk to blend. Gradually whisk in oil. Season with salt and pepper.
  • Toss watercress in large bowl with enough dressing to coat lightly. Divide watercress among plates. Combine celery root and radishes in same bowl; toss with enough of remaining dressing to coat. Season to taste with salt and pepper. Top watercress with celery root mixture and serve.

WATERCRESS, CELERY, AND RED ONION SALAD



Watercress, Celery, and Red Onion Salad image

Categories     Salad     Leafy Green     Onion     No-Cook     Quick & Easy     Fall     Gourmet

Yield Serves 2 as a first course

Number Of Ingredients 8

4 small celery ribs, sliced thin diagonally
three 1/4-inch slices red onion
1 bunch watercress, coarse stems discarded and sprigs washed well and spun dry (about 2 cups)
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
8 Kalamata olives, pitted and chopped (about 1/4 cup)
1 tablespoon drained capers, chopped

Steps:

  • In a bowl soak celery and onion in ice and cold water 15 minutes and drain. Pat celery and onion dry and in a salad bowl toss with watercress.
  • In a small bowl whisk together vinegar and mustard and add oil in a slow stream, whisking until emulsified. Stir in olives and capers and season with salt and pepper.
  • Pour vinaigrette over salad and toss well.

WATERCRESS AND CELERY SALAD



Watercress and Celery Salad image

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

3 large ribs celery, peeled top to bottom with a vegetable peeler, removing all fibrous strings
1/2 small red onion, thinly sliced
4 ounces (1 bag or 2 bunches) watercress, stems trimmed
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon nonpareil capers (not salt-packed; do not drain)
1/2 cup extra-virgin olive oil
1/2 cup Parmigiano-Reggiano cheese shavings
2 ounces (about 20 slices) thinly sliced cacciatorini or Felino, Genoa, or hard salami, julienned
Sea salt and freshly ground black pepper

Steps:

  • Using a mandoline, shave the celery paper thin.
  • Bring a medium pot of salted water to a boil. Fill a medium bowl with ice water. Blanch the celery for 30 seconds. Drain the celery in a colander and immediately transfer it to the ice water. As soon as the celery is cool, drain and transfer to paper towels to remove any excess water. Dry the bowl. Add the celery, onion, and watercress, and toss well.
  • In a small bowl, combine the lemon juice, mustard, and capers. Using a fork or whisk, stir until the mixture is homogenized. Slowly drizzle in the oil, constantly whisking until it thickens.
  • Pour the vinaigrette over the celery and watercress, and toss well. Add the cheese and salami, season to taste with salt and pepper, and toss again. Divide the salad among 4 cold salad plates, and serve immediately.

WATERCRESS, CELERY, AND PARSLEY SALAD



Watercress, Celery, and Parsley Salad image

Categories     Salad     Leafy Green     Herb     Side     No-Cook     Vegetarian     Quick & Easy     Celery     Healthy     Vegan     Watercress     Parsley     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 6

2 teaspoons white-wine vinegar
1 tablespoon Dijon mustard
2 tablespoons olive oil
1 bunch watercress, coarse stems discarded, washed well and spun dry (about 3 cups)
1 celery rib, sliced thin crosswise
1/4 cup fresh flat-leafed parsley leaves, washed well and spun dry

Steps:

  • In a bowl whisk together vinegar, mustard, and salt and pepper to taste and whisk in oil until dressing is emulsified. Add watercress, celery, and parsley and toss to combine well.

ROAST BEEF AND CELERY ROOT WITH WATERCRESS SALAD



Roast Beef and Celery Root with Watercress Salad image

Save some of this delicious dinner for a filling and satisfying Roast Beef Sandwich for lunch tomorrow.

Provided by Martha Stewart

Categories     Beef Recipes

Time 1h15m

Number Of Ingredients 9

2 1/2 pounds top round roast
Coarse salt and ground pepper
6 tablespoons olive oil
2 teaspoons fresh thyme leaves
2 medium bulbs celery root (2 pounds total), peeled
3/4 pound red new potatoes, halved if large
1 tablespoon fresh lemon juice
1 teaspoon white-wine vinegar
1 large bunch watercress (10 ounces), trimmed

Steps:

  • Remove roast from refrigerator 30 minutes before cooking. Preheat oven to 400 degrees. Using kitchen twine, tie beef at 1 1/2-inch intervals; pat dry with paper towels. Season with salt and pepper.
  • In a large pan, heat 2 tablespoons oil on high. Brown roast all over, 9 minutes. Place on a rimmed baking sheet; sprinkle with thyme. Reserve half of one celery root for roast beef sandwiches; cut remainder into 1 1/2-inch chunks. In a bowl, toss celery root and potatoes with 2 tablespoons oil. Season with salt and pepper; add to sheet. Roast until beef is medium-rare, about 40 minutes (an instant-read thermometer inserted in center should register 125 degrees). Transfer beef to a cutting board; tent with foil. Let rest 15 minutes.
  • Meanwhile, whisk together lemon juice, vinegar, and 2 tablespoons oil; season dressing with salt and pepper. Save a handful of watercress for sandwiches; toss remainder with dressing. Reserve one-third the beef for sandwiches; slice remainder. Serve beef and vegetables with salad.

Nutrition Facts : Calories 595 g, Fat 33 g, Fiber 4 g, Protein 49 g

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