Best Watercress And Frisée Salad With Green Apple And Celery Root Recipes

WATERCRESS SALAD

Steps:

• Trim off and discard tough ends of watercress. Rinse watercress and drain well. Pat or spin dry.
• Put mustard, vinegar, salt and pepper in a salad bowl. Blend with a wire whisk. Add oil, beating with whisk.
• Add watercress and chopped onion. Sprinkle with parsley, toss and serve

FRISéE AND WATERCRESS SALAD WITH JíCAMA AND ORANGES

Steps:

• With sharp knife cut peel and pith from oranges and cut sections free from membranes. Before discarding membranes squeeze out juice to total 1/4 cup for vinaigrette.
• In a small bowl whisk together orange juice, garlic, soy sauce, and vinegar. Add oil in a stream, whisking until emulsified, and season with salt and pepper. Vinaigrette may be made 1 day ahead and chilled, covered.
• Discard any dark green outer leaves from frisée. Wash and dry inner leaves and tear into bite-size pieces. Discard course stems from watercress and wash and dry remainder. Peel jícama and cut into 2-by 1/8-inch sticks (you should have about 1 cup).
• In a large sealable plastic bag combine orange sections, frisée, watercress, and jícama. Salad may be prepared up to this point 1 day ahead and chilled in plastic bag.
• Just before serving, add vinaigrette to plastic bag and shake to combine.

FRISéE,WATERCRESS, AND MINT SALAD

Steps:

• Toss together frisée, watercress, mint, and scallions. Drizzle with just enough oil to coat, tossing. Add vinegar and salt to taste and toss again. Sprinkle with nuts.

FRISéE SALAD WITH BLOOMED MUSTARD SEED AND MUSTARD OIL

Steps:

• In a saucepan over medium heat, mix 1 cup water and the sugar until it is melted. Add mustard seeds and simmer until softened, about 20 minutes. Strain and reserve the syrup from the seeds. Reserve 2 tablespoons of the bloomed seeds; the remainder may be covered and refrigerated for up to two weeks.
• Mix the seeds with the vinegar, 1/4 teaspoon salt, and 1 to 2 tablespoons mustard oil, depending on how much heat is desired. Add 1 to 3 tablespoons reserved syrup, 1 tablespoon at a time, until the mixture is the consistency of a thick sauce.
• In a bowl, mix olive oil, lemon juice, reserved mustard seeds, and salt and pepper to taste. Cut the frisée at the root to separate the leaves. Add the frisée, cornichons and parsley to the bowl, and toss to coat with dressing. If desired, serve with pâté or other charcuterie.

WATERCRESS, FRISEE AND PEAR SALAD

Steps:

• In a small bowl or jar, whisk or shake vinegar and oil until thick and combined.
• Season dressing with salt and pepper, dressing can be made up to a day ahead and refrigerated, covered).
• In a large bowl, combine watercress, frisee, pears (you can use either red or yellow pears)and dressing.
• Toss gently to coat.
• Divide among plates; sprinkle with walnuts.

WATERCRESS AND FRISéE SALAD WITH GREEN APPLE AND CELERY ROOT

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.