Best Watercress Salad With Warm Vinaigrette Recipes

25 BEST WAYS TO COOK WITH WATERCRESS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a watercress recipe in 30 minutes or less!

SPINACH AND WATERCRESS SALAD WITH LIME VINAIGRETTE

Steps:

• Combine the spinach, watercress and onion in a bowl. Whisk together the olive oil, lime juice, salt and pepper. Pour over the salad and toss to coat well. Serve immediately on chilled plates.

WATERCRESS SALAD WITH ROASTED TOMATO DRESSING

Steps:

• Preheat oven to 350 degrees F.
• Take a roasting dish and lay the tomatoes out with the garlic. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 15 to 20 minutes until the tomatoes have burst and juices are slightly caramelized.
• Remove from the oven and place in a blender with all the pan juices. Add the red wine vinegar, 1/4 cup olive oil, sugar, parsley, and salt and pepper. Pulse until well combined. Set aside to cool in the refrigerator while you prepare the croutons.
• Take a sheet tray and lay out thin slices of the baguette. Drizzle with olive oil and season with salt and pepper. Place in the hot oven and bake until golden brown and crispy. The croutons will take 5 to 7 minutes. Remove from oven and while still warm, smear each piece with some goat cheese. Set aside.
• Take a platter and layer with goat cheese croutons. Top with mounds of feathery watercress and drizzle over the roasted tomato dressing.

WATERCRESS SALAD WITH WARM MUSTARD DRESSING

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.

BUTTERNUT SQUASH AND WATERCRESS SALAD WITH CHAMPAGNE VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• Toss the squash with 2 tablespoons of the oil and season with salt and pepper. Roast, stirring once halfway through, until the squash is just tender and golden, about 30 minutes. Remove from the oven, and cover to keep warm.
• In a small bowl, whisk together the vinegar, shallots, lemon zest and ginger. While whisking, slowly add the remaining 4 tablespoons of oil in a slow, steady stream until the dressing is thickened and emulsified. Season with salt and pepper.
• To serve, in a large mixing bowl, toss the watercress, warm squash and pomegranate seeds with the vinaigrette until coated; transfer to a serving platter.
• Serve while the squash is still warm.

WATERCRESS SALAD WITH CITRUS VINAIGRETTE

Steps:

• Place watercress in a bowl of cold water to rinse well, then dry. Whisk together the orange juice, lemon juice, and olive oil to emulsify. Add sesame seeds to vinaigrette. Toss watercress in vinaigrette to coat.

SIMPLE WATERCRESS SALAD

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.

WATERCRESS SALAD WITH MUSTARD VINAIGRETTE

Steps:

• Whisk mustard, vinegar, and garlic in a medium bowl; season with salt and pepper, then gradually stream in oil, whisking constantly. Whisk until dressing is emulsified and thick.
• Add watercress to dressing, season with more salt and pepper, and gently toss until watercress is evenly coated (you want to be careful not to bruise or wilt greens when tossing, so use a light hand). Pile salad lightly onto plates.

WATERCRESS SALAD WITH WARM VINAIGRETTE

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.