Australian Lamb Cucumber And Watercress Salad Recipes

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CUCUMBER WATERCRESS SALAD



Cucumber Watercress Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 English (European) seedless cucumber, diced
1 1/2 cups watercress leaves, the yield of a healthy bundle from the market
3 tablespoons honey
3 tablespoons white vinegar
3 tablespoons cold water
3 tablespoons fresh dill, finely chopped
Coarse salt

Steps:

  • Combine cucumbers and watercress in a large bowl. Whisk the honey, vinegar, and water together. Pour over salad and toss well to combine. Season with dill and salt and toss salad again.

AUSTRALIAN LAMB CUCUMBER AND WATERCRESS SALAD



AUSTRALIAN LAMB CUCUMBER AND WATERCRESS SALAD image

Categories     Lamb

Yield 4-6 people

Number Of Ingredients 14

AUSTRALIAN LAMB
• 1 Australian Lamb leg, boneless
• 2 tablespoons coarse sea or kosher salt
• 2 teaspoons freshly ground pepper
• 2 teaspoons fresh oregano leaves
• olive oil
SALAD
• 2 Persian or ½ english cucumber
• ½ bulb fennel (anise), white part only
• 2 bunches watercress, leaves separated from roots
• 3 tablespoons extra virgin olive oil
• 1 lemon
• 1 teaspoon Dijon mustard
• salt and freshly ground pepper, to taste

Steps:

  • 1. Remove netting and open leg of lamb. Pound to around 1-2 inch thickness. Season with salt, pepper and oregano. Cover and refrigerate for 30 minutes to 1 hour, or overnight for a more "cured" flavor. 2. Drain away excess juices and pat lamb dry with a paper towel, wiping off excess seasoning. Allow to come to room temperature, then brush generously with olive oil. Preheat grill or barbecue to medium high and add remaining oil. Add lamb and brown on all sides, then continue to barbecue, turning occasionally for 10-20 minutes, depending on thickness. The lamb can be finished in a covered grill or 350F oven. Transfer to clean platter, cover loosely with foil and allow to rest for at least 10 minutes. 3. For the salad, cut cucumber and fennel in half lengthwise and slice as thinly as possible. For paper-thin slices, use a vegetable peeler or mandolin. Place in large bowl with watercress leaves. 4. Just before serving, whisk the oil, juice of ½ of the lemon, mustard, and season to taste. Toss through the salad. 5. Place salad on large platter or individual plates. Slice desired amount of lamb thinly across the grain and arrange over salad. Squeeze over extra lemon juice, or lemon-infused oil. 6. Toss the salad with half of the dressing and serve with the chops. Drizzle the chops with the rest of the dressing. Serve with a dry, full-bodied white wine and crusty bread.

CUCUMBER AND WATERCRESS SALAD



Cucumber and Watercress Salad image

Provided by Tyler Florence

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 large cucumber, peeled and diced
1 bunch of watercress, trimmed
1/2 cup chopped parsley
2 tablespoons honey
2 tablespoons white wine vinegar
Splash of water
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

  • In a bowl, combine the cucumber, watercress and parsley.
  • In a separate bowl, combine the honey, vinegar, water and season. Whisk in the extra-virgin olive oil. Drizzle the dressing over the vegetables and toss to coat.

WATERCRESS AND CUCUMBER SALAD



Watercress and Cucumber Salad image

This refreshing Watercress and Cucumber Salad with a simple dressing is ready in 10 minutes. It makes for a delicious side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 6

2 tablespoons olive oil
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 bunches watercress (12 ounces each), trimmed
1/2 English cucumber, halved lengthwise and thinly sliced

Steps:

  • In a large bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Add watercress and cucumber; toss to combine. Serve immediately.

Nutrition Facts : Calories 88 g, Fat 7 g, Fiber 1 g, Protein 4 g

WATERCRESS CHOPPED SALAD



Watercress Chopped Salad image

Packed with protein in the form of edamame, this watercress chopped salad has a satisfying crunch thanks to ingredients like cucumber, celery, and apple, and provides a serving of healthy, brain-boosting fats with sliced avocado and extra-virgin olive oil.

Provided by Greg Lofts

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 9

1 to 1 1/2 cups chopped watercress
1/4 cup cooked edamame
1/4 cup chopped cucumber
2 tablespoons chopped celery
1/4 avocado, chopped
1/4 cup chopped green apple
Fresh lemon juice, for drizzling
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper

Steps:

  • Place watercress in a bowl. Top with edamame, cucumber, celery, avocado, and green apple. Drizzle with lemon juice and olive oil to taste; season with salt and freshly ground pepper before serving.

WATERCRESS AND CUCUMBER SALAD



Watercress and Cucumber Salad image

Categories     Salad     Cucumber     Watercress

Yield serves 4

Number Of Ingredients 6

2 tablespoons olive oil
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
2 bunches watercress (12 ounces each), tough stems trimmed
1/2 English cucumber, halved lengthwise and thinly sliced into half-moons

Steps:

  • In a large bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Add watercress and cucumber, and toss to combine. Serve immediately.

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