Best Watercress And Radicchio Salad With Barbecued Chicken Breast 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.

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.

RADICCHIO, WATERCRESS AND WALNUT SALAD

Radicchio, Watercress and Walnut Salad image

Provided by Florence Fabricant

Categories dinner, easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/4 cup balsamic vinegar
2 tablespoons red wine vinegar
3/4 cup walnut oil
Salt and freshly ground black pepper to taste
1 small head radicchio, trimmed
3 bunches watercress, stemmed
1/2 cup walnuts, preferably black walnuts, toasted
1/2 cup shaved Parmesan cheese

Steps:

In a small bowl, whisk together the vinegars and walnut oil. Season to taste with salt and pepper. Set aside.
Carefully peel off the leaves of the head of radicchio. Select the four best leaves and place one on each of four plates. Finely shred the rest into strips 1/4-inch wide.
In a bowl, combine the shredded radicchio with the watercress. Whisk the dressing again, pour it over the radicchio and watercress and toss. Divide this mixture over the whole radicchio leaves. Scatter the walnuts and cheese over each serving. Serve at once.

Nutrition Facts : @context http, Calories 470, UnsaturatedFat 38 grams, Carbohydrate 6 grams, Fat 47 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 6 grams, Sodium 418 milligrams, Sugar 3 grams

GRILLED CHICKEN WITH SPELT, PEAR AND WATERCRESS SALAD

Grilled Chicken with Spelt, Pear and Watercress Salad image

This well-balanced meal has it all!

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 tablespoons extra-virgin olive oil, plus oil for brushing
1 cup whole wheat spelt berries
Four 6- to 7-ounce boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
Juice of 1 lemon
2 firm, but ripe eating pears such as Anjou, Bartlett or Comice, cored
1/4 bulb fennel
2 bunches watercress, stems trimmed (about 6 cups)
One 2- to 3-ounce piece Gruyere or aged Gouda

Steps:

Preheat the grill to medium heat and brush some oil onto the grates.
Bring a medium saucepan of water to a boil. Add the spelt and return to a boil. Lower the heat to a simmer, cover, and cook until the berries are tender but not mushy, 15 to 20 minutes. Drain and set aside.
Sprinkle the chicken all over with 1/2 teaspoon salt and some pepper. Grill until nicely marked and the chicken reaches an internal temperature of 165 degrees F, 18 to 20 minutes. Set aside to rest.
Put the lemon juice in medium bowl. Thinly slice the pears and the fennel lengthwise with a mandoline into the bowl. Toss with the lemon juice. Add the spelt, watercress and oil . Toss to dress evenly. Season with 1/8 teaspoon salt and some pepper.
Divide the salad and chicken evenly among four plates. Using a vegetable peeler, shave the Gruyere or Gouda cheese over each plate. Serve.

Nutrition Facts : Calories 590 calorie, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 135 milligrams, Sodium 730 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 50 grams, Sugar 12 grams

SAUTEED WATERCRESS AND RADICCHIO WITH PEPPER VINEGAR

Sauteed Watercress And Radicchio With Pepper Vinegar image

Provided by Sarah Belk

Categories side dish

Time 5m

Yield Four servings

Number Of Ingredients 5

Ingredients

4 tablespoons butter
3/4 pound watercress, trimmed of very tough stems, washed well and dried
1 medium-small head radicchio, washed well, dried and separated into leaves
Pepper vinegar (to make it, infuse 1/2 cup white-wine vinegar with 1 small whole dried red pepper or 2 teaspoons dried red-pepper flakes for at least 8 hours; strain into clean bottle and cap tightly.)
Salt and freshly ground pepper to taste

Steps:

Heat the butter in a large skillet over medium-low heat. Add the watercress and radicchio and toss to coat with butter. Cover and cook, tossing once or twice, for four to five minutes or until wilted but crisp-tender. Serve hot, letting each guest sprinkle pepper vinegar and salt and pepper over his or her serving.