Cheese And Green Leafy Salads Formally Known As Watercress And Recipes

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CHEESE AND GREEN LEAFY SALADS - FORMALLY KNOWN AS WATERCRESS AND



Cheese and Green Leafy Salads - Formally Known As Watercress And image

Any spicy green and mild cheese can be substituted with great success. Very easy but VERY tasty. The dressing is simple so use the best and freshest greens and cheese you can find- I have even used locally produced sheep, goat and cow cheeses- just keep it similar in flavor- like a good queso fresco- thanks cg for the suggestion! The secret is the spicy green with the mild cheese. Keep those two in mind when choosing any substitution. Amazing little salad based on a Whole Foods Recipe. Posted for World Tour 2005.

Provided by Mamas Kitchen Hope

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

6 cups lettuce, cleaned and torn (any leafy green of choice,watercress would be three bunches)
6 ounces brie cheese or 6 ounces cheese, of choice
1/4 cup lemon juice, fresh squeezed
1/4 cup extra virgin olive oil
1 lemon, zest of

Steps:

  • Divide greens on 4 salad plates.
  • Cut cheese into cubes removing rind if preferred. Place on top of greens.
  • Whisk together lemon rind, juice and olive oil.
  • Drizzle dressing over greens and cheese dividing equally between the 4 plates.
  • Salt and pepper (freshly ground is best) if desired.
  • Note: Remember when substituting ingredients to pick a spicy green like arugula or rocket and a mild cheese like queso fresco or even a montery jack- not as mild but still would be good here. Let me know what your combos are!
  • Thanks Cookgirl for suggesting the queso fresco- we have some great ones made locally.

Nutrition Facts : Calories 273.3, Fat 25.4, SaturatedFat 9.3, Cholesterol 42.5, Sodium 283, Carbohydrate 3, Fiber 0.8, Sugar 1, Protein 9.6

WATERCRESS AND GREEN BEAN SALAD



Watercress and Green Bean Salad image

This bright green salad makes a perfect side for our Lamb Chops with Artichoke Hearts.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 9

1/2 teaspoon coarse salt, plus more for seasoning
8 ounces green beans, trimmed and cut into 1-inch pieces
2 tablespoons finely chopped shallot
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
1 Kirby cucumber, peeled, halved lengthwise, and thinly sliced
1 bunch watercress, thick stems discarded
1/4 cup packed mint leaves (large leaves torn in half)

Steps:

  • Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch green beans until crisp-tender, 4 to 5 minutes. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking. Drain, and set aside.
  • Whisk together shallot, lemon juice, and 1/2 teaspoon salt in a large serving bowl; season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified.
  • Add cucumber and reserved green beans to bowl; toss to coat. Add watercress and mint; gently toss. Season with salt and pepper.

ICEBERG AND WATERCRESS SALAD WITH BLUE CHEESE DRESSING



Iceberg and Watercress Salad with Blue Cheese Dressing image

Categories     Salad     Cheese     Leafy Green     No-Cook     Vegetarian     Quick & Easy     Spring     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1/4 cup mayonnaise
1/4 cup sour cream
4 oz blue cheese, crumbled (1 cup)
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon black pepper
1 to 2 tablespoons milk or water
1/2 head iceberg lettuce, coarsely shredded
2 bunches watercress, coarse stems discarded (6 cups)
3 celery ribs, thinly sliced diagonally

Steps:

  • Whisk together mayonnaise, sour cream, cheese, lemon juice, chives, salt, and pepper in a small bowl and thin with milk or water to desired consistency.
  • Toss iceberg, watercress, and celery in a large bowl and drizzle with dressing.

WATERCRESS AND FRISéE SALAD WITH GREEN APPLE AND CELERY ROOT



Watercress and Frisée Salad with Green Apple and Celery Root image

Provided by Paul Grimes

Categories     Salad     Leafy Green     Side     No-Cook     Quick & Easy     Apple     Celery     Root Vegetable     Healthy     Vegan     Watercress     Gourmet

Number Of Ingredients 9

6 ounces watercress, coarse stems discarded (6 cups)
1/4 pound frisée (French curly endive), torn into 2-inch pieces (4 cups)
2 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
2 teaspoon finely chopped shallot
1 Granny Smith apple
1/2 medium celery root (1/2 pound), peeled
Equipment:
an adjustable-blade slicer fitted with an 1/8-inch julienne blade

Steps:

  • Put watercress and frisée in a large serving bowl.
  • Whisk together oil, vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
  • Julienne apple lengthwise using slicer until you reach core, then rotate and continue. Add to greens. Julienne celery root and add to greens.
  • Toss salad with vinaigrette and salt and pepper to taste.

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