Best Watercress And Mushroom Salad Recipes

WATERCRESS, ENDIVE AND MUSHROOM SALAD

Watercress, Endive and Mushroom Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 bunch watercress
2 large, compact heads Belgian endive
1/2 pound fresh, unblemished mushrooms
3/4 cup finely grated Gruyere or Swiss cheese
1/2 teaspoon finely chopped garlic
1 tablespoon imported mustard
1/2 cup sour cream
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons red-wine vinegar
1/4 cup corn, peanut or vegetable oil

Steps:

Trim off and discard the tough stem ends of the watercress. Put the tender leaves and remaining stems in a salad bowl.
Cut off the bottoms of each head of endive. Cut each head into 1-inch lengths and separate the leaves. There should be about 2 cups. Add it to the salad bowl.
Rinse the mushrooms and pat dry. Cut them into thin slices. There should be about 1 1/2 cups. Add to the salad bowl.
Sprinkle the greens with the cheese.
Blend in a separate bowl the garlic, mustard and sour cream. Add salt and pepper. Stir in the vinegar and the oil.
Pour the sauce over the salad greens and toss to blend.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 16 grams, Carbohydrate 6 grams, Fat 26 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 426 milligrams, Sugar 2 grams, TransFat 0 grams

WATERCRESS AND MUSHROOM SALAD

Watercress and Mushroom Salad image

Make and share this Watercress and Mushroom Salad recipe from Food.com.

Provided by Chocolatl

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups mushrooms, very thinly sliced
1 tablespoon parsley, finely chopped
1 tablespoon chives, finely chopped
5 tablespoons oil
1 tablespoon lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/2 teaspoon salt
4 cups watercress, leaves and fine stems only, loosely packed

Steps:

Combine mushrooms, parsley and chives in a small bowl.
Blend oil, lemon juice, mustard, pepper and salt together.
Add to mushrooms and toss to mix.
Cover and refrigerate 15 minutes.
Place watercress in a large salad bowl.
Add mushroom mixture and toss to coat all the leaves with the dressing.

Nutrition Facts : Calories 108.5, Fat 11.5, SaturatedFat 1.5, Sodium 204.4, Carbohydrate 1.2, Fiber 0.4, Sugar 0.5, Protein 1.2

WATERCRESS AND MUSHROOM SALAD WITH ASIAN DRESSING

Watercress and Mushroom Salad with Asian Dressing image

Categories Salad Mushroom Summer Watercress Bon Appétit

Yield Serves 6

Number Of Ingredients 9

Ingredients

2 tablespoons balsamic vinegar
1 1/2 teaspoons grated orange peel
1/2 teaspoon Dijon mustard
1/4 cup canned low-salt chicken broth
1 tablespoon oriental sesame oil
1 tablespoon olive oil
1 1/4 pounds large mushrooms, stems trimmed, caps thinly sliced
1/2 cup thinly sliced green onions
2 large bunches watercress, trimmed

Steps:

Combine vinegar, orange peel and mustard in large bowl. Gradually whisk in broth, sesame oil and olive oil. Season dressing to taste with salt and pepper.
Place mushrooms and green onions in large bowl. Pour 1/4 cup dressing over mushroom mixture. Toss to coat well. Let stand 45 minutes at room temperature. (Can be made 4 hours ahead. Cover and chill.)
Add watercress and remaining dressing to mushroom mixture and toss. Season salad to taste with salt and pepper. Serve salad immediately.

MUSHROOM AND WATERCRESS SALAD WITH BREADCRUMBS

MUSHROOM AND WATERCRESS SALAD WITH BREADCRUMBS image

Categories Salad Leafy Green Mushroom

Yield 6 Servings

Number Of Ingredients 10

Ingredients

2 Tbsp. Sherry vinegar
1 tsp. Dijon mustard
1 tsp. honey
½ cup grapeseed or vegetable oil
Kosher salt and freshly ground black pepper
½ cup coarse fresh breadcrumbs
2 Tbsp. olive oil
1 lb. king trumpet or crimini (baby bella) mushrooms, very thinly sliced on a mandoline
½ small red onion, very thinly sliced into rings on a mandoline
1 cup watercress, leaves with tender stems

Steps:

Whisk vinegar, Dijon mustard, and honey in a medium bowl. Gradually whisk in grapeseed oil until emulsified. Season with salt and pepper. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill. Combine breadcrumbs and olive oil in a small skillet over medium-high heat. Cook, stirring frequently, until breadcrumbs are golden brown, 4-5 minutes. Season with salt and pepper and transfer to a peper towel-lined plate; let cool. DO AHEAD: Breadcrumbs can be made 1 day ahead. Store airtight at room temperature. Combine mushrooms, onion, watercress, and vinaigrette in a large bowl and toss to coat. Divide among plates; sprinkle with breadcrumbs.