Mushroom And Watercress Salad With Breadcrumbs Recipes
MUSHROOMS AND WATERCRESS IN MUSTARD DRESSING
Make and share this Mushrooms and Watercress in Mustard Dressing recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For the dressing, mix together the oil, vinegars, mustard, tarragon, salt and pepper, and chives.
- Add the mushrooms to the dressing, mixing lightly.
- Add several sprigs of watercress.
- Chill briefly.
- Arrange the remaining watercress or butter lettuce on a platter and and mound the mushroom salad on top.
Nutrition Facts : Calories 81.2, Fat 7.1, SaturatedFat 1, Sodium 49.6, Carbohydrate 3.1, Fiber 0.8, Sugar 1.8, Protein 2.2
WATERCRESS, ENDIVE AND MUSHROOM SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Trim off and discard the tough stem ends of the watercress. Put the tender leaves and remaining stems in a salad bowl.
- Cut off the bottoms of each head of endive. Cut each head into 1-inch lengths and separate the leaves. There should be about 2 cups. Add it to the salad bowl.
- Rinse the mushrooms and pat dry. Cut them into thin slices. There should be about 1 1/2 cups. Add to the salad bowl.
- Sprinkle the greens with the cheese.
- Blend in a separate bowl the garlic, mustard and sour cream. Add salt and pepper. Stir in the vinegar and the oil.
- Pour the sauce over the salad greens and toss to blend.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 16 grams, Carbohydrate 6 grams, Fat 26 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 426 milligrams, Sugar 2 grams, TransFat 0 grams
MUSHROOM AND WATERCRESS SALAD WITH BREADCRUMBS
Steps:
- Whisk vinegar, Dijon mustard, and honey in a medium bowl. Gradually whisk in grapeseed oil until emulsified. Season with salt and pepper. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill. Combine breadcrumbs and olive oil in a small skillet over medium-high heat. Cook, stirring frequently, until breadcrumbs are golden brown, 4-5 minutes. Season with salt and pepper and transfer to a peper towel-lined plate; let cool. DO AHEAD: Breadcrumbs can be made 1 day ahead. Store airtight at room temperature. Combine mushrooms, onion, watercress, and vinaigrette in a large bowl and toss to coat. Divide among plates; sprinkle with breadcrumbs.
WILTED WATERCRESS SALAD
When I was a girl growing up in Iowa, our whole family picked watercress. I modified my sister's recipe for spinach with hot bacon dressing to come up with this lovely, satisfying salad. The sweet dressing and crunchy bacon pieces really dress up plain watercress. It is a treat.-Judith Saeugling, Sun City, Arizona
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, toss watercress and onions; set aside. In a skillet, cook bacon until crisp. Remove bacon; crumble and add to watercress mixture. To the drippings, add brown sugar, vinegar, lemon juice and Worcestershire sauce; bring to a boil. Pour over salad and toss to coat; serve immediately.
Nutrition Facts :
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- Whisk vinegar, Dijon mustard, and honey in a medium bowl. Gradually whisk in grapeseed oil until emulsified. Season with salt and pepper. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill.
- Combine breadcrumbs and olive oil in a small skillet over medium-high heat. Cook, stirring frequently, until breadcrumbs are golden brown, 4-5 minutes. Season with salt and pepper and transfer to a paper towel-lined plate; let cool. DO AHEAD: Breadcrumbs can be made 1 day ahead. Store airtight at room temperature.
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