Arugula And Watercress Salad Recipes

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ARUGULA AND WATERCRESS SALAD



Arugula and Watercress Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 10

4 cups fresh arugula leaves, loosely packed
2 cups fresh watercress leaves, loosely packed
1 tablespoon imported mustard
1 tablespoon red wine vinegar
5 tablespoons corn, peanut or vegetable oil
1/2 teaspoon finely minced garlic
2 tablespoons finely chopped parsley
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup thinly sliced green onions

Steps:

  • The arugula and watercress should be trimmed of all tough stems and blemished leaves. The leaves should be rinsed well and shaken or patted dry. Put the greens in a salad bowl.
  • Put the mustard in a small mixing bowl. Add the vinegar, and blend well with a wire whisk. Gradually add the oil, beating rapidly with the whisk. Add the garlic, parsley, salt, pepper and green onions.
  • Pour the dressing over the greens and toss.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 18 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 179 milligrams, Sugar 1 gram, TransFat 0 grams

ARUGULA AND WATERCRESS WITH CURRY VINAIGRETTE



Arugula and Watercress with Curry Vinaigrette image

This simple salad from Minnesota chef Gavin Kaysen has complex flavors, thanks to peppery arugula and watercress, a creamy curried buttermilk vinaigrette, lush avocado, and crunchy cashews.

Provided by Gavin Kaysen

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 11

3/4 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons crème fraîche or sour cream
1/2 cup buttermilk
3 tablespoons olive oil
1 1/2 teaspoon curry powder
kosher salt
4 cups watercress, loosely packed, washed and dried
4 cups arugula, loosely packed, washed and dried
1/2 ripe avocado, peeled and sliced
2 tablespoons chopped cashew nuts

Steps:

  • Vinaigrette: In a mixing bowl, whisk mustard, vinegar, and crème fraîche to combine. Add the buttermilk and olive oil and whisk again to emulsify. (If the vinaigrette breaks-i.e., doesn't emulsify-whisk in ½ to 1 teaspoon water.) Finally, add curry powder, season to taste with salt, and whisk to combine. Makes about 1 cup and can be stored in the refrigerator up to 1 week.
  • Assembly: Put watercress and arugula in a serving bowl; gently toss with ¼ cup dressing (or more if desired). Garnish with sliced avocado, crushed cashew nuts, and a sprinkle of salt before serving.

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