Egg Parsley Salad With Watercress Dressing Recipes

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GREEN GODDESS PARSLEY SALAD DRESSING



Green Goddess Parsley Salad Dressing image

Parsley Salad Dressing - AKA Green Goddess - is packed with flavor, making salads that much better year round. Make sure to see the option for replacing half of the parsley with watercress.

Provided by Nava Atlas

Categories     Sauces & Dressings

Time 10m

Number Of Ingredients 8

1 cup firmly packed fresh parsley (some stem is fine), or 1/2 cup each parsley and watercress, rinsed
2 tablespoons chopped fresh dill, or more to taste, optional
1/4 cup extra-virgin olive oil
Juice of 1/2 lemon, or more, to taste
1 cup peeled, seeded, and chopped cucumber
1 scallion, coarsely chopped
Pinch of salt
Freshly ground pepper to taste

Steps:

  • Combine all of the ingredients in a food processor or blender. Process until the mixture is well-pureed. You'll still be seeing flecks of green.
  • Transfer to a bottle with a tight lid and shake before each use. Keep any unused portion in the refrigerator, where it will keep for several days.

EGG & PARSLEY SALAD WITH WATERCRESS DRESSING



Egg & parsley salad with watercress dressing image

A picnic's not a picnic without a boiled egg or two. Serve them in a salad with parsley, shallots, our watercress dressing and a sprinkling of chilli salt

Provided by Tom Kerridge

Categories     Dinner, Lunch, Supper

Time 30m

Yield Serves 8-10

Number Of Ingredients 6

6 eggs , the best quality you can buy
small bunch parsley , leaves picked
1 shallot , peeled and sliced into thin rings
½ tsp dried chilli flakes
70g watercress
75ml olive oil

Steps:

  • Bring a pan of salted water to the boil and boil the eggs for 9 mins, then drain, cool, peel and halve. Whizz the watercress and oil together with a pinch of salt and set aside. Mix the chilli flakes with some flaky salt and set aside. Everything can be prepared the day before and chilled, though there's no need to chill the salt.
  • Take everything to the picnic in separate containers, then when you get there, scatter the eggs with the parsley and shallots, drizzle everything with the watercress oil and season with the chilli salt.

Nutrition Facts : Calories 129 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

FARM EGGS WITH WATERCRESS AND PARSLEY SAUCE



Farm Eggs with Watercress and Parsley Sauce image

Provided by Scott Peacock

Categories     Blender     Egg     Garlic     Brunch     Easter     Vegetarian     Quick & Easy     Low Cal     Spring     Watercress     Parsley     Boil     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 8

10 large eggs (preferably local farm eggs), room temperature
2 tablespoons plus 1/2 teaspoon coarse kosher salt
1 small garlic clove, thinly sliced
2 tablespoons boiling water
1/4 cup coarsely chopped watercress
1/4 cup coarsely chopped fresh Italian parsley
1/8 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil

Steps:

  • Place eggs in single layer in large saucepan. Pour enough water over eggs to cover by 1 1/2 inches. Add 2 tablespoons coarse salt and bring to boil over high heat. Remove from heat; cover saucepan tightly and let stand 8 minutes. Drain. Return eggs to pan; cover with lid and shake pan to crack egg shells. Place eggs in large bowl of ice water and cool 5 minutes. Peel eggs and set aside.
  • Place garlic in small ramekin; pour 2 tablespoons boiling water over and let stand 2 minutes. Transfer garlic with garlic liquid to blender. Add watercress, parsley, cayenne, and remaining 1/2 teaspoon coarse salt. With blender running, add olive oil in thin stream and blend until mixture is smooth. Season to taste with freshly ground black pepper. do ahead Eggs and watercress-parsley sauce can be made 4 hours ahead. Cover separately and chill. Bring sauce to room temperature before using.
  • Cut eggs lengthwise into halves or quarters. If desired, cut off very thin slice from rounded side of each half or quarter so that eggs can stand upright. Arrange eggs on platter. Sprinkle lightly with salt and freshly ground pepper. Spoon watercress-parsley sauce over and around eggs and serve.

EGG SALAD SANDWICHES WITH GREEN OLIVE, CELERY AND PARSLEY



Egg Salad Sandwiches With Green Olive, Celery and Parsley image

This zesty egg salad has no mayonnaise (but a dab of homemade mayonnaise would be permissible). Use picholine or other tasty green olives (not the bland canned supermarket type) or substitute Italian-style marinated artichoke hearts. You could add a little chopped anchovy and a few capers, too, if so inclined. Served open-face as appetizers, these sandwiches are very pretty, but there's no reason not to use the filling for a conventional sandwich.

Provided by David Tanis

Categories     snack, finger foods, sandwiches, appetizer

Time 20m

Yield 12 open-face sandwiches

Number Of Ingredients 11

4 large eggs, boiled 9 minutes, chilled in ice water and peeled
1/4 cup thinly sliced scallions, cut on the diagonal
1/4 cup thinly sliced celery hearts, with leaves
Salt and pepper
1/2 cup roughly chopped green olives
Pinch of red-pepper flakes
1/2 cup roughly chopped flat-leaf parsley
2 to 3 tablespoons extra-virgin olive oil
6 slices challah bread
Unsalted butter, at room temperature
A handful of arugula leaves

Steps:

  • Chop eggs into large rough pieces and put in a medium bowl. Add scallions and celery and season with salt and pepper. Add olives, red pepper, parsley and olive oil. Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)
  • Lay bread slices on a work surface and butter each generously. Spread 2 or 3 tablespoons egg mixture on each. Top each slice with a few arugula leaves.
  • Cut each slice in half diagonally and serve. If desired, cut into bite-size pieces.

EGG SALAD I



Egg Salad I image

This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.

Provided by Margret

Categories     Salad     Egg Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 7

8 eggs
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon paprika
½ red onion, minced
salt and pepper to taste

Steps:

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
  • Serve on bread as a sandwich or over crisp lettuce as a salad.

Nutrition Facts : Calories 183.4 calories, Carbohydrate 4.2 g, Cholesterol 373.3 mg, Fat 12.8 g, Fiber 0.5 g, Protein 12.9 g, SaturatedFat 3.5 g, Sodium 348.4 mg, Sugar 1.4 g

OPEN-FACED EGG SALAD AND WATERCRESS SANDWICH



Open-Faced Egg Salad and Watercress Sandwich image

Entered for safe-keeping. Found this recipe from Saveur on the internet, and it looks like an excellent combination for tea-time sandwiches. (Or in my case, I'll wrap 2-slice sandwiches with plastic as is commonly done in Britain, and brown-bag my lunch for work.) From wikipedia: "Watercress contains significant amounts of iron, calcium and folic acid, in addition to vitamins A and C.... Many benefits from eating watercress are claimed, such as that it acts as a mild stimulant, a source of phytochemicals and antioxidants, a diuretic, an expectorant, and a digestive aid. It also appears to have cancer-suppressing properties. It is widely believed to help defend against lung cancer. In addition, watercress is a known inhibitor of the Cytochrome P450 CYP2E1, which may result in altered drug metabolism for individuals on certain medications (ex., chlorzoxazone)." Note that watercress has a shelf life of 2-3 days. For a more British version, use cress sprouts.

Provided by KateL

Categories     Lunch/Snacks

Time 32m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 9

6 eggs
1/3 cup chives, finely chopped
salt, to taste
pepper, to taste
1/3 cup mayonnaise
2 teaspoons white wine vinegar
2 teaspoons Dijon mustard
4 slices bread
1 cup garden cress or 1 cup baby mustard cress

Steps:

  • PREPARE HARD-COOKED EGGS THE FOOLPROOF WAY:.
  • Place the eggs in a large pot. Cover with cold water. Set over medium heat and cover with a lid. When it starts to boil, remove from heat and set aside for 10 minutes. Dump the warm water, and refill the pot with cold water. Let sit for 5 minutes or so, dump and refill again with cold water.
  • When cool to the touch, peel off the shells and roughly chop the eggs.
  • PREPARE EGG SALAD:.
  • In a large bowl, gently combine the eggs, chives, and salt and pepper to taste.
  • Pour on the mayonnaise, vinegar, and mustard. Gently fold together.
  • PREPARE SANDWICH:.
  • Toast the bread. (Note: this is one sandwich in which the bread is commonly de-crusted and cut into special shapes for tea-time, or the prepared sandwich may be cut into triangles.).
  • Construct the sandwich. Pile the watercress on a slice of the toasted bread, and dollop the egg salad on top.

PARSLEY, MINT AND WATERCRESS SALAD WITH GARLIC



Parsley, Mint and Watercress Salad With Garlic image

One of the most popular greens in Mexico, peppery watercress joins here with the fresh tastes of parsley and mint; an exotic and interesting combination that is also a good way to use up any excess herbs in your garden. Parboiling the garlic mellows its sharpness and heightens the earthy flavor and buttery consistency.

Provided by Witch Doctor

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

regular table salt
1 head garlic, separated into cloves, peeled and thinly sliced
3/4 cup olive oil
3 tablespoons fresh lemon juice
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1 bunch fresh flat-leaf parsley, about 1/4 lb, stemmed (Italian)
1 bunch of fresh mint, about 1/4 pound, stemmed
2 bunches watercress, about 10 oz total weight, stemmed

Steps:

  • Bring a small saucepan three-fourths full of water to a boil and add table salt to taste. Add the garlic and parboil for about 3 minutes to soften slightly and mellow the flavor. Drain and let cool.
  • Place the cooled garlic in a small bowl and add the oil, lemon juice, sea salt and pepper. Whisk to dissolve the sea salt and form a dressing.
  • In a salad bowl, combine the parsley, mint and watercress. Drizzle the dressing over the greens and toss to coat evenly. Serve immediately.

Nutrition Facts : Calories 256.8, Fat 27.1, SaturatedFat 3.7, Sodium 393.4, Carbohydrate 4.2, Fiber 0.3, Sugar 0.3, Protein 0.9

WATERCRESS AND HARD-COOKED EGG SALAD



Watercress and Hard-Cooked Egg Salad image

Provided by Pierre Franey

Categories     lunch, salads and dressings, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 bunches firm watercress
1 tablespoon Dijon-style mustard
2 tablespoons red-wine vinegar
Salt to taste if desired
Freshly ground pepper to taste
6 tablespoons corn, peanut or vegetable oil
2 hard-cooked eggs, peeled and chopped
2 tablespoons coarsely chopped red onion
1 tablespoon finely chopped parsley

Steps:

  • Trim off and discard tough ends of watercress. Rinse leaves and tender stems. Drain well and pat dry.
  • Put mustard, vinegar, salt and pepper in salad bowl. Blend with wire whisk. Add oil, beating with whisk.
  • Add watercress, eggs and onion. Sprinkle with parsley and toss.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 20 grams, Carbohydrate 2 grams, Fat 23 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 252 milligrams, Sugar 1 gram, TransFat 0 grams

WATERCRESS SALAD WITH PICKLED QUAIL EGGS



Watercress Salad with Pickled Quail Eggs image

Yield Makes 10 servings

Number Of Ingredients 8

2 tablespoons pickling liquid from pickled quail eggs
1 tablespoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup vegetable oil
2 tablespoons olive oil
6 ounce organic baby watercress (12 cups) or 1 1/2 lb regular watercress (4 large bunches), coarse stems discarded
20 pickled quail eggs or 5 pickled regular large eggs, halved, quartered, or sliced

Steps:

  • Whisk together pickling liquid, mustard, salt, and pepper in a small bowl, then add oils in a slow stream, whisking until emulsified.
  • Toss watercress with just enough dressing to coat in a large bowl and season with salt and pepper. Serve salad with eggs.

WATERCRESS AND HARD-COOKED EGG SALAD



Watercress and Hard-Cooked Egg Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 bunches unblemished watercress
1 tablespoon Dijon-style mustard
2 tablespoons red-wine vinegar
Salt to taste if desired
Freshly ground pepper to taste
6 tablespoons peanut, vegetable or corn oil
2 hard-cooked eggs, peeled and sliced or chopped
2 tablespoons coarsely chopped red onion
tablespoon finely chopped parsley

Steps:

  • Trim off and discard tough ends of watercress. Rinse and drain well. Shake or pat dry.
  • Put mustard, vinegar, salt and pepper in a bowl. Blend with a wire whisk. Add oil, beating with the whisk.
  • Add watercress, egg and onion. Sprinkle with parsley and toss.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 23 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 251 milligrams, Sugar 1 gram, TransFat 0 grams

FENNEL AND WATERCRESS SALAD



Fennel and Watercress Salad image

This salad would be a welcome addition to any Thanksgiving or Christmas dinner table.

Provided by Anonymous

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 20

Number Of Ingredients 10

½ cup chopped dried cranberries
¼ cup red wine vinegar
¼ cup balsamic vinegar
1 tablespoon minced garlic
1 ¼ teaspoons salt
1 cup extra virgin olive oil
6 bunches watercress - rinsed, dried and trimmed
3 bulbs fennel - trimmed, cored and thinly sliced
3 small heads radicchio, cored and chopped
1 cup pecan halves, toasted

Steps:

  • In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
  • In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 8.9 g, Fat 15.4 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 201.8 mg, Sugar 3 g

WATERCRESS, CELERY, AND PARSLEY SALAD



Watercress, Celery, and Parsley Salad image

Categories     Salad     Leafy Green     Herb     Side     No-Cook     Vegetarian     Quick & Easy     Celery     Healthy     Vegan     Watercress     Parsley     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 6

2 teaspoons white-wine vinegar
1 tablespoon Dijon mustard
2 tablespoons olive oil
1 bunch watercress, coarse stems discarded, washed well and spun dry (about 3 cups)
1 celery rib, sliced thin crosswise
1/4 cup fresh flat-leafed parsley leaves, washed well and spun dry

Steps:

  • In a bowl whisk together vinegar, mustard, and salt and pepper to taste and whisk in oil until dressing is emulsified. Add watercress, celery, and parsley and toss to combine well.

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