Best Watercress Salad With Warm Mustard Dressing Recipes

Watercress Salad With Warm Mustard Dressing image

Provided by Anna Stockwell

Yield 2 servings

Number Of Ingredients 11

1 large egg
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground coriander
2 teaspoons olive oil, divided
1/2 teaspoon kosher salt, divided
2 tablespoons raw pumpkin seeds (pepitas)
Pinch of smoked paprika
1 bunch watercress, trimmed, washed (about 2 cups)

Steps:

Whisk egg, lemon juice, mustard, and sugar in a medium heatproof bowl set over a pot of barely simmering water; cook until mixture is foamy, thickened, and hot to the touch, about 6 minutes. Remove from heat and whisk in pepper, coriander, 1 1/2 tsp. oil, and 1/4 tsp. salt.
Meanwhile, heat remaining 1/2 tsp. oil in a small skillet over medium. Add pumpkin seeds, paprika, and remaining 1/4 tsp. salt and cook, stirring constantly, until seeds are golden and puffed, about 2 minutes. Transfer to a paper towel-lined plate and let cool.
Toss watercress with warm dressing in a large bowl. Top with pumpkin seeds before serving.

Watercress Salad with Warm Vinaigrette image

Yield Serves 8

Number Of Ingredients 6

1 1/2 tablespoons minced shallot
2 teaspoons Dijon-style mustard
1 teaspoon honey
1 1/2 tablespoons red-wine vinegar
4 tablespoons olive oil
3 bunches of watercress, coarse stems discarded and the tender sprigs rinsed and spun dry (about 9 cups packed loosely)

Steps:

In a small saucepan whisk together the shallot, the mustard, the honey, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Heat the dressing over moderately low heat, whisking occasionally, until it is hot and in a bowl toss it with the watercress.

Simple Watercress Salad image

Provided by Martha Stewart

Time 10m

Number Of Ingredients 5

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)