WATERCRESS SANDWICHES
Provided by Craig Claiborne
Categories lunch, side dish
Time 5m
Yield 8 sandwiches
Number Of Ingredients 5
Steps:
- Spread mayonnaise on the top of each slice of bread.
- Cut off and discard the tough stems from the watercress. Coarsely chop the remaining watercress leaves and stems.
- Top 4 of the mayonnaise-smeared slices of bread with the chopped watercress. Sprinkle with salt and pepper and cover with remaining slices.
- Cut away the crusts of each sandwich. Cut each sandwich diagonally in half to make triangles.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 216 milligrams, Sugar 1 gram, TransFat 0 grams
GRANDMA'S WATERCRESS SALAD ALL DRESSED UP
Steps:
- In a medium mixing bowl, toss watercress, gorgonzola, onion, nuts and vinaigrette. Season and decoratively place in the center of a chilled plate (be sure to divide all ingredients evenly amongst 4 plates). Garnish salad with slices of prosciutto, figs and a drizzle of fig balsamic vinegar.
- Preheat oven to 350 degrees F.
- In a medium saute pan over medium heat, melt butter and then add nuts. Toss nuts in pan until well coated with butter, then add honey and toss some more until nuts are well coated. Season with salt, pepper and a touch of cayenne pepper. Put nuts in oven for about 5 to 7 minutes, tossing regularly so they toast evenly. Cool. Store in airtight container until needed.
- Place all ingredients in blender except oil. Process until smooth and then slowly drizzle in oil. Adjust seasoning, as desired.
SPRING SALAD WITH WATERCRESS DRESSING
Savour all the flavours of an Italian spring with this salad with a British twist
Provided by Maxine Clark
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Cook the potatoes in boiling salted water for 10-15 minutes until tender. Drain and halve when cool enough to handle; set aside. Blanch the shelled broad beans and the asparagus in boiling salted water for 2-3 minutes. Drain in a sieve and cool under running cold water. Drain again, fish out the asparagus, then peel off the hard outer skins from the beans - make a nick in the tops and pop the beans out. Blanch the shelled peas in a separate pan for 1 minute. Toss the asparagus, beans, peas, potatoes and prosciutto together.
- For the dressing, put all the ingredients in a blender or food processor and blitz until really smooth and bright green. Season with salt and pepper. To serve, toss the salad leaves with a spoonful or two of dressing and arrange on plates. Pile the vegetable mixture on top, season, then drizzle over the remaining dressing and scatter with the pecorino.
Nutrition Facts : Calories 493 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1.57 milligram of sodium
WATERCRESS SALAD WITH COTIJA CHEESE AND FRIED TORTILLAS
If you can't get _cotija_ cheese, you can substitute feta - it's stronger in flavor and a bit saltier than _cotija_, but it works fine. Archibald also makes a version of this salad topped with shavings of Manchego cheese.
Provided by Claire Archibald
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Heat 1 inch of vegetable oil in a 10- to 12-inch heavy skillet until thermometer registers 350°F, then fry tortilla strips, a handful at a time, until golden, 30 to 45 seconds. Transfer with a slotted spoon to paper towels to drain and season with salt.
- Whisk together vinegar, salt, and pepper in a small bowl, then add olive oil in a stream, whisking until combined well.
- Toss watercress with dressing in a large bowl and divide among 8 plates. Divide tomatoes and tortilla strips among salads, tucking strips into greens decoratively, and sprinkle salads with cheese.
- Available at Latino markets and, in the winter months, Kitchen/Market (888-468-4433).
WILTED WATERCRESS WITH GARLIC
Provided by Andrea Reusing
Categories Wok Garlic Side Stir-Fry Low Carb Low Cal Dinner Lunar New Year Healthy Watercress Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (side dish) servings
Number Of Ingredients 5
Steps:
- Heat a dry 12-inch heavy skillet or wok (not nonstick) over medium heat until hot. Add oil, then garlic, and cook, tossing constantly, until garlic is deep golden. Add watercress and salt, then reduce heat to medium-low and cook, tossing constantly, 45 seconds. Add stock and toss again, then cook, covered, until stems are crisp-tender and leaves are just wilted, about 20 seconds.
- Serve with garlic cloves arranged on top.
CRISPY GOLDEN RICE TORTILLAS WITH SHRIMPS RECIPE BY TASTY
Here's what you need: warm water, rice flour, turmeric, garlic powder, sunflower oil, salt, large shrimps, glass noodles, turmeric, garlic powder, dried thyme, onion, dried carrots, shallot
Provided by Alexandra Samsova
Yield 4 servings
Number Of Ingredients 14
Steps:
- Mix rice flour with powdered garlic, salt and turmeric in a bowl. Make a hole in the middle and gradually pour warm water, mixing it with the flour. Add some more flour until you can continue mixing with your hands. Form a ball of dough and set aside covered with a paper towel for 30 minutes.
- Wash shrimps in lukewarm water, remove heads and shells.
- Cut the onion in thin rings. Heat an oiled pan and cook the onion rings on low heat until soft and slightly golden. Add shrimps and continue cooking constantly stirring until the shrimps are hot.
- Boil water in a separate pan, add spices (powdered garlic, turmeric, salt to taste, thyme) and dried carrots. Put in the boiling water the glass noodles, turn off the heat, stir then let sit for around 5 minutes until the noodles are cooked. Transfer the noodles to the pan with onions and shrimps and mix.
- Divide the rice dough into four parts. Heat up a clean pan (not oiled). Make thin tortillas and cook by placing them on the hot pan until they become crispy. Turn over and cook on the other side.
- Quickly heat up the topping mix stirring constantly for 5 minutes over medium heat. Transfer the topping onto tortillas. Decorate with shallots and serve.
- Enjoy!
Nutrition Facts : Calories 520 calories, Carbohydrate 90 grams, Fat 5 grams, Fiber 3 grams, Protein 23 grams, Sugar 3 grams
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