Best Watercress And Green Bean Salad Recipes

GREEN BEAN, WATERCRESS AND WALNUT SALAD

Green Bean, Watercress and Walnut Salad image

Categories Salad Bean Mustard Nut Tomato Vinegar Walnut Fall Winter Watercress Parsley Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 8

Ingredients

12 ounces green beans, trimmed, halved diagonally (about 3 cups)
1/4 cup red wine vinegar
1 1/2 tablespoons Dijon mustard
1 tablespoon minced fresh parsley
1/2 cup walnut oil or olive oil
4 bunches watercress, trimmed
1 1/2 cups walnuts, toasted, coarsely chopped (about 6 ounces)
1 1/2 cups cherry tomatoes, halved

Steps:

Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to large bowl of ice water to cool. Drain; pat dry. Whisk vinegar, mustard and parsley in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover beans and vinaigrette separately; chill. Rewhisk before using.) Combine beans, watercress, walnuts and tomatoes in large bowl. Toss with enough vinaigrette to coat. Season to taste with salt and pepper.

WATERCRESS AND GREEN BEAN SALAD

Watercress and Green Bean Salad image

This bright green salad makes a perfect side for our Lamb Chops with Artichoke Hearts.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 9

Ingredients

1/2 teaspoon coarse salt, plus more for seasoning
8 ounces green beans, trimmed and cut into 1-inch pieces
2 tablespoons finely chopped shallot
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
1 Kirby cucumber, peeled, halved lengthwise, and thinly sliced
1 bunch watercress, thick stems discarded
1/4 cup packed mint leaves (large leaves torn in half)

Steps:

Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch green beans until crisp-tender, 4 to 5 minutes. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking. Drain, and set aside.
Whisk together shallot, lemon juice, and 1/2 teaspoon salt in a large serving bowl; season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified.
Add cucumber and reserved green beans to bowl; toss to coat. Add watercress and mint; gently toss. Season with salt and pepper.

GREEN BEAN, WATERCRESS AND RADISH SALAD

Green Bean, Watercress and Radish Salad image

Categories Salad Bean Vegetable Quick & Easy Low/No Sugar Radish Summer Watercress Bon Appétit

Yield Serves 10

Number Of Ingredients 9

Ingredients

2 1/2 pounds green beans, trimmed
1/4 cup fresh lemon juice
2 tablespoons distilled white vinegar
4 teaspoons Dijon mustard
1/2 cup olive oil
1/2 cup canned chicken broth
1 cup chopped watercress leaves
1 bunch watercress, ends trimmed
1 1/2 cups thinly sliced radishes

Steps:

Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain beans; rinse under cold water. Drain and pat dry.
Whisk lemon juice, vinegar and mustard in medium bowl to blend. Whisk in oil and broth. Add chopped watercress. Season with salt and pepper.
Toss beans, trimmed watercress and radishes in bowl with dressing.

GREEN BEAN, WATERCRESS, AND CRISPY SHALLOT SALAD

Green Bean, Watercress, and Crispy Shallot Salad image

This year, instead of traditional green-bean casserole, try our vibrant salad of crisp-tender green beans and crunchy fried shallots in a lemony dressing.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 35m

Number Of Ingredients 9

Ingredients

Coarse salt and ground pepper
1 pound green beans, trimmed
1 cup vegetable oil, such as safflower
3 shallots, thinly sliced crosswise into rings
2 teaspoons all-purpose flour
2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons Dijon mustard
3 tablespoons extra-virgin olive oil
1 bunch watercress (8 ounces), tough stems removed

Steps:

Bring a large pot of salted water to a boil. Prepare a large bowl of ice water, and place a colander inside bowl. Line a baking sheet with a double layer of paper towels. Cook green beans in boiling water until bright green and crisp-tender, 2 to 3 minutes. With a wire skimmer or slotted spoon, transfer to colander to stop cooking. Cool green beans completely in ice bath, then transfer to lined baking sheet; pat dry.
In a small saucepan, heat vegetable oil over medium-low. In a small bowl, toss shallots with flour. Working in three batches, fry shallots in oil until golden and crispy, 2 to 4 minutes. Transfer shallots to paper towels, and season generously with salt.
In a small bowl, whisk lemon juice, mustard, and olive oil to combine; season dressing with salt and pepper. Place watercress on a serving platter, and drizzle with half the dressing. Top with green beans and remaining dressing. Serve sprinkled with fried shallots.

Nutrition Facts : Calories 101 g, Fat 7 g, Fiber 2 g, Protein 2 g, SaturatedFat 1 g

WATERCRESS AND GREEN BEAN SALAD

Watercress and Green Bean Salad image

Categories Salad Bean Watercress Boil

Yield serves 4

Number Of Ingredients 9

Ingredients

1/2 teaspoon coarse salt, plus more for seasoning
8 ounces green beans, trimmed and cut into 1-inch pieces
2 tablespoons finely chopped shallot
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
1 Kirby cucumber, peeled, halved lengthwise, and thinly sliced
1 bunch watercress, thick stems discarded
1/4 cup packed mint leaves, large leaves torn in half

Steps:

Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch the green beans until crisp-tender, 4 to 5 minutes. Immediately transfer with a slotted spoon to the ice-water bath to stop the cooking. Drain, and set aside.
Whisk together the shallot, lemon juice, and 1/2 teaspoon salt in a large serving bowl; season with pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified.
Add the cucumber and reserved green beans to the bowl; toss to coat. Add the watercress and mint; gently toss. Season with salt and pepper.