Watercress And Radish Salad Recipes

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WATERCRESS SALAD WITH RAW BEETS AND RADISHES



Watercress Salad With Raw Beets and Radishes image

This colorful salad, made with peppery watercress, is easy to put together. Dressed only with lemon juice, a separate horseradish cream is passed at the table. Serve a small portion as a first course or a more generous amount as a main course for a light lunch.

Provided by David Tanis

Categories     salads and dressings, vegetables, appetizer, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

1 raw medium red beet, peeled
1 raw medium golden beet, peeled
Salt and pepper
4 tablespoons lemon juice
2 teaspoons lemon zest
1/2 cup crème fraîche
2 tablespoons grated horseradish
6 ounces watercress, trimmed and cleaned
4 red radishes or a 3-inch length of daikon radish, thinly sliced
3 or 4 hard-cooked eggs (8 minutes)

Steps:

  • Season the beets: Slice red beet as thinly as possible with a mandoline or sharp knife and place in a small bowl. Slice golden beet and place in a separate bowl. Season each bowl with salt and pepper, 1 tablespoon lemon juice and 1/2 teaspoon lemon zest. Toss and leave to marinate for at least 10 minutes.
  • Make the horseradish cream: Put crème fraîche in a small serving bowl. Add horseradish, 2 tablespoons lemon juice and 1 teaspoon lemon zest. Season to taste with salt and pepper and set aside.
  • Make the salad: Place watercress in a low salad bowl or serving platter. Arrange seasoned beet slices over the cress and drizzle with any remaining lemon juice. Scatter radish slices over the salad and garnish with quartered or halved eggs. Sprinkle salad very lightly with salt. Serve the horseradish cream separately and add a spoonful to each serving.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 281 milligrams, Sugar 4 grams

WATERCRESS, RADICCHIO, AND RADISH SALAD



Watercress, Radicchio, and Radish Salad image

Peppery watercress and pleasantly bitter radicchio stand up well to the lively country mustard vinaigrette in this simple salad. Radishes add a welcome crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Yield Serves 6 to 8

Number Of Ingredients 8

1 tablespoon fresh lemon juice
2 teaspoons country Dijon mustard
Pinch of sugar
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 bunches watercress, cut into 2-inch pieces (5 cups)
1 head radicchio, cut into 1-inch slices (1/2 cup)
1 bunch radishes, trimmed and thinly sliced (1 cup)

Steps:

  • In a salad bowl, whisk together lemon juice, Dijon, and sugar; season with salt and pepper. Slowly add oil, whisking constantly, until emulsified. Add watercress, radicchio, and radishes. Toss to evenly coat in dressing; serve.

WATERCRESS, ONION, AND RADISH SALAD



Watercress, Onion, and Radish Salad image

This crisp, clean-flavored salad with a hint of pepper is the perfect accompaniment to a steak dinner.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1 bunch of watercress
1 bunch of radishes
1/4 of a white onion
Vinegar (red-wine or one of your choice)
Extra-virgin olive oil
Salt
Freshly ground black pepper

Steps:

  • Break apart the watercress and add to a large bowl.
  • Clean and slice the radishes. Peel and chop the onion.
  • Drizzle vinegar (of your choice) and extra-virgin olive oil over the salad and season with salt and pepper.

WATERCRESS AND RADISH SALAD



Watercress and Radish Salad image

Categories     Salad     Side     No-Cook     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Vinegar     Radish     Summer     Vegan     Watercress     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 4

1 tablespoon red-wine vinegar
1/4 cup olive oil
4 bunches of watercress, coarse stems discarded, rinsed and spun dry (about 14 cups)
1 1/2 cups radishes, cut into julienne strips

Steps:

  • In a large bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the watercress and the radishes and toss the salad well.

SAUTEED RADISHES AND WATERCRESS



Sauteed Radishes and Watercress image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

4 bunches radishes, quartered, leaving a bit of the greens on top for decoration
2 1/2 tablespoons unsalted butter
1 teaspoon salt (preferably sea salt)
2 garlic cloves, minced
4 bunches watercress, coarse stems discarded and watercress rinsed, but not spun dry (about 10 cups)

Steps:

  • Trim radishes and cut lengthwise into 1/2-inch wedges.
  • Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.
  • Saute garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add watercress and saute, covered, until wilted, about 2 to 3 minutes. Return radish wedges to skillet to reheat quickly and serve.

RADISH AND WATERCRESS SALAD



Radish and Watercress Salad image

Here, two often-overlooked produce picks-radishes and watercress-team up for a fresh, crisp salad.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Number Of Ingredients 6

8 ounces watercress
3 tablespoons olive or vegetable oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
Freshly ground pepper
12 radishes, sliced

Steps:

  • Remove tough stems from watercress; break leaves into bite-size pieces. Arrange watercress on plates.
  • Mix oil, vinegar, salt and pepper; pour over radishes and toss. Spoon radish mixture onto watercress.

Nutrition Facts : Calories 65, Carbohydrate 1 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 115 mg

WATERCRESS, RADISH, AND ENDIVE SALAD WITH MUSTARD SEED VINAIGRETTE



Watercress, Radish, and Endive Salad with Mustard Seed Vinaigrette image

Categories     Salad     Appetizer     No-Cook     Vegetarian     Quick & Easy     Radish     Endive     Watercress     Seed     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1 1/2 teaspoons mustard seeds
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/3 cup olive oil
2 bunches watercress, thick stems trimmed (about 8 cups)
2 small heads of Belgian endive, cut lengthwise into 1/4-inch-wide strips
2 bunches radishes, trimmed, sliced

Steps:

  • Stir mustard seeds in small dry skillet over medium heat until seeds begin to pop, about 3 minutes. Transfer to small bowl; cool. Add vinegar, lemon juice, and mustard to mustard seeds. Gradually whisk in oil. Season dressing with salt and pepper.
  • Toss watercress, endive, and radishes in bowl with enough dressing to coat.

RADISH SALAD WITH WATERCRESS AND VINEGAR-CURED ANCHOVIES



Radish Salad With Watercress and Vinegar-Cured Anchovies image

Provided by Amanda Hesser

Categories     lunch, weekday, salads and dressings

Time 40m

Yield Serves 6

Number Of Ingredients 21

18 whole, fresh anchovies, filleted
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 shallot, finely chopped
1 clove garlic, slivered
2 sprigs fresh mint, chopped
2 sprigs fresh basil, chopped
1/4 teaspoon crushed red chili pepper
3/4 cup Banyuls vinegar
1 cup extra virgin olive oil
2 shallots, minced
1/4 cup Champagne vinegar
1/8 teaspoon sugar
Sea salt
Freshly ground black pepper
1/2 cup extra virgin olive oil
1 small watermelon radish, peeled and sliced paper-thin into rounds
1 to 2 bunches watercress, trimmed (about 3 cups)
1 bunch Easter egg radish, quartered
1 bunch French breakfast radishes, quartered, reserve leaves
2 tablespoons finely chopped chives

Steps:

  • Put the anchovies in a nonreactive bowl. Sprinkle with the sea salt, pepper, shallot, garlic, mint, basil and red chili pepper. Cover with the Banyuls vinegar and allow to cure for 10 minutes. Turn the anchovy fillets over and continue to cure for an additional 10 minutes.
  • Drain the vinegar mixture and, in a clean bowl or shallow dish, cover the anchovies with olive oil. Refrigerate until ready to use.
  • In a small bowl, whisk together the shallots, Champagne vinegar, sugar and a little salt and pepper. Whisk in the olive oil and season to taste.
  • Lay the sliced watermelon radishes on each of the six plates. In a bowl, toss the watercress, Easter egg and French breakfast radishes and radish leaves in vinaigrette. Season with salt and pepper. Mound the watercress and radish salad in the center of the plate and garnish each plate with 6 anchovy fillets; sprinkle with fresh chives.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 46 grams, Carbohydrate 8 grams, Fat 56 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 499 milligrams, Sugar 3 grams

MELON AND RADISH SALAD



Melon and Radish Salad image

Peppery watercress, a member of the mustard family, adds a spicy bite to this salad. When measuring greens such as watercress, pack them loosely. Make-Ahead Tip: Cover & chill cut melon up to 2 days. Prepare dressing as directed; cover and chill up to 24 hours.

Provided by Celeste

Categories     Low Protein

Time 35m

Yield 9 serving(s)

Number Of Ingredients 9

1/2 small honeydew melon, seeded, peeled and cut into very thin bite-size pieces (2 c.)
1/2 small cantaloupe, seeded, peeled and cut into very thin bite-size pieces (2 c.)
8 -10 red radishes, very thinly sliced (3/4 to 1 c.)
1/4 cup fresh watercress leaf
1 tablespoon honey
1/2 cup sour cream
1/8 teaspoon salt
1/8 teaspoon ground black pepper
watercress leaf (optional)

Steps:

  • In a large bowl combine melon pieces and radish slices; set aside. In a mini food processor combine the 1/4 cup watercress and honey. Cover and process until almost smooth. Or finely chop watercress and stir in honey.
  • In a small bowl stir together watercress mixture, sour cream, salt and pepper until well combined. Chill until ready to serve.
  • To serve, toss melon salad with dressing. Garnish with watercress leaves, if desired.

Nutrition Facts : Calories 63.6, Fat 2.8, SaturatedFat 1.7, Cholesterol 5.6, Sodium 55, Carbohydrate 9.7, Fiber 0.8, Sugar 8.5, Protein 1

CRUNCHY WATERCRESS, CUCUMBER & RADISH SALAD



Crunchy watercress, cucumber & radish salad image

A superhealthy, summery salad perfect for barbeques and picnic

Provided by Emma Lewis

Categories     Dinner, Lunch, Side dish, Snack, Supper

Time 10m

Number Of Ingredients 8

1 cucumber
2x bags watercress
2x bags baby radishes , halved if large
6 tbsp natural yogurt
1 tbsp white wine vinegar
1 tsp Dijon mustard
1 garlic clove , crushed
sprig dill , leaves only, chopped

Steps:

  • To make the dressing, whisk together all the ingredients, then season. (This can be stored in the fridge for up to 2 days.) Peel the cucumber into long, thin strips with a vegetable peeler, discarding the seeded section. Just before leaving, arrange the watercress, cucumber and radishes in a portable container. Drizzle with dressing just before serving.

Nutrition Facts : Calories 22 calories, Fat 1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.12 milligram of sodium

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