Best Wilted Watercress Salad Recipes

WILTED WATERCRESS SALAD

Wilted Watercress Salad image

When I was a girl growing up in Iowa, our whole family picked watercress. I modified my sister's recipe for spinach with hot bacon dressing to come up with this lovely, satisfying salad. The sweet dressing and crunchy bacon pieces really dress up plain watercress. It is a treat.-Judith Saeugling, Sun City, Arizona

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

6 cups watercress
4 green onions, thinly sliced
5 bacon strips
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce

Steps:

In a large bowl, toss watercress and onions; set aside. In a skillet, cook bacon until crisp. Remove bacon; crumble and add to watercress mixture. To the drippings, add brown sugar, vinegar, lemon juice and Worcestershire sauce; bring to a boil. Pour over salad and toss to coat; serve immediately.

Nutrition Facts :

WILTED WATERCRESS SALAD WITH TROUT-POTATO FRITTERS

Wilted Watercress Salad With Trout-Potato Fritters image

Provided by Molly O'Neill

Categories appetizer

Time 40m

Yield Four servings

Number Of Ingredients 13

Ingredients

1 6-ounce baking potato
2 6-ounce trout fillets, cooked
1 tablespoon fresh lemon juice
1 egg, beaten
2 tablespoons chopped Italian parsley
2 teaspoons kosher salt
Freshly ground pepper to taste
1/3 cup bread crumbs
1 teaspoon olive oil
10 cups watercress (about 7 bunches), heavy stems removed, washed but not dried
4 teaspoons fresh lemon juice
1 teaspoon kosher salt
Freshly ground pepper to taste

Steps:

To make the fritters, boil the potato whole until almost tender, about 25 minutes; peel and grate. Flake the trout and combine with the potato in a medium bowl. Mix in the egg, parsley, salt and pepper. Using a well-rounded tablespoon as measure, form the mixture into 12 balls. Flatten them slightly and coat with the bread crumbs.
Heat the olive oil in a large nonstick skillet over medium heat. Add the fritters and cook until well browned on both sides, about 5 minutes. Keep warm.
To make the salad, heat a medium saucepan over medium heat. Add the watercress and stir just until wilted, about 2 to 3 minutes. Remove from heat and toss with the lemon juice, salt and pepper. Divide among 4 plates and place 3 of the fritters on each plate. Serve immediately.

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 781 milligrams, Sugar 1 gram, TransFat 0 grams