Watercress And Broccoli Salad Recipes

WATERCRESS AND BROCCOLI SALAD

Steps:

• Steam broccoli until crisp-tender, about 4 minutes. Rinse under cold water; drain.
• Whisk vinegar, honey, and garlic in large bowl to blend.
• Season to taste with salt and pepper. Add red onion and cranberries to dressing.
• Let stand until onion softens slightly, about 30 minutes.
• Add broccoli and watercress to onion mixture and toss to coat.
• Sprinkle with pepper.
• Divide salad among plates.

WATERCRESS AND BROCCOLI SALAD WITH DRIED CRANBERRIES

Steps:

• Steam broccoli until crisp-tender, about 4 minutes. Rinse under cold water; drain.
• Whisk vinegar, honey, and garlic in large bowl to blend. Season to taste with salt and pepper. Add red onion and cranberries to dressing. Let stand until onion softens slightly, about 30 minutes.
• Add broccoli and watercress to onion mixture and toss to coat. Sprinkle with pepper. Divide salad among plates.

WATERCRESS SALAD

Steps:

• In a bowl, whisk together juice, sugar and oil. Toss well with nuts and greens. Season and check.

WATERCRESS, BROCCOLI AND ORANGE SALAD

Steps:

• Trim the stalks from the watercress. Wash and dry the leaves. Strip the stalks from the broccoli and divide the florets into tiny pieces the size of a thumbnail.
• Place the broccoli and watercress in a salad bowl along with the pieces of orange.
• Combine the remaining ingredients. Mix well, remove the garlic clove and pour the dressing over the watercress.

WATERCRESS, PEAR AND GORGONZOLA SALAD

Steps:

• Combine the onion, mustard, vinegar, honey, lemon juice and grapeseed oil in a food processor or blender. Purée until onion is very fine. Season with salt and pepper. Whisk in olive oil.
• Rinse and dry the watercress. In a large bowl, season watercress with salt and pepper and toss with the dressing. Arrange cheese and fruit on four salad plates and top with watercress.

ROASTED CAULIFLOWER SALAD WITH WATERCRESS, WALNUTS AND GRUYèRE

Steps:

• Heat the oven to 400 degrees. In a bowl, toss together the cauliflower, 2 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Spread the cauliflower on a baking sheet in a single layer. Roast, tossing occasionally, until tender and dark golden, 30 to 35 minutes. Let cool for 10 minutes.
• In a small bowl, whisk together the vinegar with the remaining salt and pepper, and then whisk in the remaining oil.
• In a salad bowl, toss the watercress, cheese, nuts and warm cauliflower. Pour the vinaigrette over the salad and toss until well combined.

SALMON & BROCCOLI CAKES WITH WATERCRESS, AVOCADO & TOMATO SALAD

Steps:

• Cover the potatoes in salted water, bring to the boil and simmer for 8-10 mins, until just tender, adding the broccoli 3 mins before the end of cooking time. Drain, allow it all to steam dry, then roughly mash. Flake in the salmon, add half the lemon juice and dill with some seasoning, then shape into 4 cakes.
• Heat the oil in a pan and fry the cakes for 3 mins each side until golden. Meanwhile, mix remaining lemon juice with the mustard and seasoning, then set aside. Mix the avocado, tomatoes and watercress and divide between plates. Serve one fish cake each with the salad, drizzled with dressing, and extra lemon wedges for squeezing over.