Best Watercress Salad With Citrus Vinaigrette Recipes

Citrus and Watercress Salad image

Provided by Food Network

Number Of Ingredients 11

1 bunch watercress, stems removed
1 head Boston lettuce
2 pink grapefruit
2 oranges
1/4 cup finely diced red onion
2 pickled chipotle chiles, chopped
1 tablespoon red wine vinegar
2 teaspoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon cracked black pepper
1 avocado, peeled, seeded and thinly sliced

Steps:

Wash the greens well and discard any tough stems. Tear into bite size pieces.
Working over a bowl to catch the juices, peel the grapefruits and oranges and cut between the membranes to remove the sections. Remove the seeds. Place the grapefruit and orange supremes in another bowl, reserving the juice. Add onion to bowl with supremes and mix.
In a small bowl, whisk together the chipotle chiles, vinegar, olive oil, salt, pepper and 2 tablespoons of reserved grapefruit/orange juice.
To serve, pour dressing over fruit, add greens and toss lightly. Arrange on a platter or among 4 salad plates and garnish with avocado slices.

Spring Salad of Watermelon, Watercress, and Scallions with a Shallot-Citrus Vinaigrette image

Provided by Food Network

Categories appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 19

3 tablespoons minced shallots
2 teaspoons grained Dijon mustard
1 teaspoon honey, or to taste
2 tablespoons rice wine vinegar
2 tablespoons apple cider vinegar
1 tablespoons blood orange juice (or regular orange juice)
1 tablespoon lemon juice
1 tablespoon lime juice
1/2 cup olive oil
1/2 cup peanut oil
Salt
1/2 teaspoon sesame oil
3 tablespoons sesame seeds
4 cups seeded watermelon pieces about 1-inch in size
6 cups watercress leaves (about 1 bunch)
1/4 cup Italian parsley leaves
1/2 cup scallions, sliced
1/2 cup fresh chervil tops (or fresh oregano)
Black pepper

Steps:

Make the vinaigrette: In a small non-reactive bowl or food processor, place the shallots, mustard, honey, vinegars, and fruit juices and whisk or process. Slowly incorporate the oils, teaspoon by teaspoon until emulsified. Add salt and pepper to taste.
In a small saute pan heat the sesame oil until just below the smoking point. Add the sesame seeds and cook until the oil colors slightly. Drain the oil and reserve the seeds.
In a large bowl combine 1/2 of the sesame seeds, the watermelon, watercress, parsley, scallions, and chervil and toss with the vinaigrette to taste. Divide the greens between 6 or 8 individual salad plates and place the watermelon pieces on top. Sprinkle with the reserved sesame seeds and serve immediately.

Watercress and Citrus Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

2 bunches watercress or upland cress, leaves and attached tender stems only
1 grapefruit, supremed, plus 4 teaspoons grapefruit juice
1 orange, supremed, plus 4 teaspoons orange juice
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper.

Steps:

Combine the watercress, grapefruit supremes and juice, orange supremes and juice, olive oil and some salt and pepper in a large bowl. Gently toss to combine. Serve immediately.

Watercress Citrus Salad with Pomegranate-Poppy Seed Dressing image

Provided by Bobby Flay

Categories side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 14

1/4 cup pomegranate juice
1 tablespoon rice vinegar
2 teaspoons Dijon mustard
1 teaspoon clover honey
1/2 teaspoon finely grated lime zest
1/2 teaspoon finely grated orange zest
1/4 teaspoon poppy seeds
Kosher salt and freshly ground pepper
1/2 cup canola oil
2 navel oranges, segmented, juices caught over a bowl
1 red grapefruit, segmented, juices caught over a bowl
1 pound jicama, peeled and cut into matchsticks
2 bunches watercress, stems discarded and coarsely chopped
1/4 cup pomegranate seeds

Steps:

Whisk together the pomegranate juice, vinegar, mustard, honey, lime and orange zest and poppy seeds in a medium bowl and season with salt and pepper. Slowly whisk in the oil until emulsified.
Put the citrus in a bowl; add the jicama and watercress. Add a few tablespoons of the reserved citrus juices and some of the pomegranate dressing, season with salt and pepper and toss to coat. Transfer to a platter and garnish with the pomegranate seeds.