Mushrooms And Watercress In Mustard Dressing Recipes

WATERCRESS, ENDIVE AND MUSHROOM SALAD

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.

WATERCRESS SALAD WITH WARM MUSTARD DRESSING

Steps:

• Whisk egg, lemon juice, mustard, and sugar in a medium heatproof bowl set over a pot of barely simmering water; cook until mixture is foamy, thickened, and hot to the touch, about 6 minutes. Remove from heat and whisk in pepper, coriander, 1 1/2 tsp. oil, and 1/4 tsp. salt.
• Meanwhile, heat remaining 1/2 tsp. oil in a small skillet over medium. Add pumpkin seeds, paprika, and remaining 1/4 tsp. salt and cook, stirring constantly, until seeds are golden and puffed, about 2 minutes. Transfer to a paper towel-lined plate and let cool.
• Toss watercress with warm dressing in a large bowl. Top with pumpkin seeds before serving.

WATERCRESS SALAD WITH MUSTARD VINAIGRETTE

Steps:

• Whisk mustard, vinegar, and garlic in a medium bowl; season with salt and pepper, then gradually stream in oil, whisking constantly. Whisk until dressing is emulsified and thick.
• Add watercress to dressing, season with more salt and pepper, and gently toss until watercress is evenly coated (you want to be careful not to bruise or wilt greens when tossing, so use a light hand). Pile salad lightly onto plates.

WATERCRESS AND MUSHROOM SALAD WITH ASIAN DRESSING

Steps:

• Combine vinegar, orange peel and mustard in large bowl. Gradually whisk in broth, sesame oil and olive oil. Season dressing to taste with salt and pepper.
• Place mushrooms and green onions in large bowl. Pour 1/4 cup dressing over mushroom mixture. Toss to coat well. Let stand 45 minutes at room temperature. (Can be made 4 hours ahead. Cover and chill.)
• Add watercress and remaining dressing to mushroom mixture and toss. Season salad to taste with salt and pepper. Serve salad immediately.

DILLED MUSHROOM AND WATERCRESS SALAD

Steps:

• Mix the dressing.
• Add the mushrooms and toss.
• Arrange the watercress on a large salad plate.
• Top with Mushrooms and dressing.
• Garnish with Fresh Ground pepper to taste.
• Note: I have used other lettuces and greens with or in place of the watercress.

MUSHROOM SALAD WITH MUSTARD VINAIGRETTE

Steps:

• In a large mixing bowl combine mustard, vinegar, oregano, tarragon, salt, and pepper.
• Using a wire whisk, blend in oil.
• Stir in mushrooms and olives.
• Cover and chill at least 2 hours.
• Serve on individual plates with tomato slices and a watercress sprig.

WATERCRESS AND MUSHROOM SALAD

Steps:

• Combine mushrooms, parsley and chives in a small bowl.
• Blend oil, lemon juice, mustard, pepper and salt together.
• Add to mushrooms and toss to mix.
• Cover and refrigerate 15 minutes.
• Place watercress in a large salad bowl.
• Add mushroom mixture and toss to coat all the leaves with the dressing.