WATERCRESS-HORSERADISH DEVILED EGGS
Fresh and so springlike, watercress brings bright flavor while horseradish adds bite to cut the richness of the yolk.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Time 50m
Yield Makes 16
Number Of Ingredients 6
Steps:
- In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
- Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Stir chopped watercress and horseradish into yolk mixture.
- Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with watercress leaves. Serve immediately, or chill up to 2 hours.
WATERCRESS SALAD WITH RAW BEETS AND RADISHES
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
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 WITH GARLIC AND SCRAMBLED EGGS
This zesty combo of fresh watercress, garlic, and scrambled eggs puts a flavorful spin on any morning meal.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Heat oil in a small skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add watercress and cook, stirring, until just wilted. Remove from pan and set aside. Lower heat to medium-low.
- Whisk eggs and season with salt and pepper. Pour eggs into pan and cook, stirring, until just set. Return watercress to pan and stir. Serve immediately.
Nutrition Facts : Calories 191 g, Cholesterol 372 g, Fat 14 g, Protein 14 g, Sodium 157 g
SAUTEED RADISHES AND WATERCRESS
Categories Leafy Green Vegetable Side Sauté Vegetarian Quick & Easy Radish Fall Watercress Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat butter with oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radishes with salt and pepper, stirring occasionally, 6 minutes. Add water and cook, covered, until crisp-tender, about 2 minutes, then cook, uncovered, stirring occasionally, until liquid is evaporated, 1 to 4 minutes. Add watercress and sauté, stirring, until wilted, about 1 minute.
WATERCRESS AND RADISH STUFFED EGGS
Yield Makes 12 stuffed eggs
Number Of Ingredients 8
Steps:
- Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.
- Just before serving, garnish eggs.
SAUTEED RADISHES AND WATERCRESS
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.
WATERCRESS, ONION, AND RADISH SALAD
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
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.
EGG AND WATERCRESS TEA SANDWICHES
Just like the dainty sandwiches served at Harrods! For a less traditional tea sandwich, you can use pumpernickel, rye or sourdough bread, thinly sliced. For a visual treat, garnish the patter of sandwiches with edible flowers such as pansies or nasturtiums, along with the watercress.
Provided by Daydream
Categories Lunch/Snacks
Time 30m
Yield 32 triangles
Number Of Ingredients 8
Steps:
- Remove the crusts from the bread.
- Chop the eggs, and gently mix in a bowl with the chopped watercress and chives. Add just enough mayonnaise to moisten and bind the mixture the mayonnaise. Season to taste with salt, pepper and Tabasco, and gently mix well.
- Spread half of the slices of bread with the egg and watercress mixture, and place the remaining slices of bread on top.
- Lightly spread the outside edge of each sandwich with mayonnaise and dip into the chopped parsley.
- Cut each sandwich into 4 triangles.
- To serve, arrange the sandwiches on a platter, and garnish with the remaining watercress.
Nutrition Facts : Calories 57.8, Fat 2.2, SaturatedFat 0.5, Cholesterol 40.4, Sodium 115, Carbohydrate 7.1, Fiber 0.3, Sugar 0.8, Protein 2.2
WATERCRESS STUFFED DEVILED EGGS
If you like the peppery tasre of watercress as much as I do, you'll like this recipe! It elevates ordinary deviled eggs to a whole new level! Originally from a "New Naturals" section in a 1981 September Bon Appetit magazine. You may want to substitute mayonnaise or light mayonnaise for the butter.
Provided by Leslie in Texas
Categories Very Low Carbs
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Beat butter in processor until light and creamy.
- Cut eggs in half; set whites aside.
- Add yolks,shallots and lemon juice to butter and blend well.
- Add watercress and ground red pepper.
- Season with herb salt to taste.
- Blend until watercress is just incorporated; do not overmix.
- Spoon mixture into pastry bag fitted with star tip and pipe into reserved egg whites or carefully mound mixture into whites using a small spatula or spoon.
- Garnish with your garnish of choice.
Nutrition Facts : Calories 147.2, Fat 13, SaturatedFat 6.5, Cholesterol 232.3, Sodium 65.5, Carbohydrate 1, Sugar 0.6, Protein 6.5
WATERCRESS GNOCCHI WITH ROASTED RADISHES & LEMON
Pair soft gnocchi with the crunchy, punchy flavour of radishes and peppery watercress for a stunning dish that sings of springtime
Provided by Rosie Birkett
Categories Dinner, Lunch, Main course, Supper
Time 2h
Yield Serves 2-4
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Pierce the potatoes with a sharp knife and bake for around 1 hr until a skewer slides through without resistance. Leave to cool, then peel and mash into a bowl. Add the parmesan and lightly mix. Season with plenty of salt, pepper and a little freshly grated nutmeg.
- Put the watercress in a sieve and pour a kettle of boiling water over it. Allow to cool for a couple of mins, then squeeze out any excess moisture and blitz in a blender. Once cool, mix with the potatoes, along with the ricotta and egg yolks and sieve in the flour. Mix lightly with your hands to form a dough. Roll the dough, a quarter at a time, into long thin sausages on a floured surface, and use a sharp knife to cut a few lines widthways on each one.
- Bring a pan of salted water to the boil. Heat the olive oil in a large non-stick frying pan. Add the thyme and radishes and fry for about 5-8 mins until coloured. Tip half the gnocchi into the salted water and boil until they float to the top (about 3 mins). Fish them out carefully with a slotted spoon and put them on a plate. Repeat with the remaining gnocchi.
- Add a knob of butter to the radish pan and tip in the boiled gnocchi. Fry until starting to colour, about 3 mins. Season, add the lemon zest and squeeze over the lemon juice, and grate in a little parmesan. Divide between plates and top with more parmesan and a good grating of black pepper.
Nutrition Facts : Calories 383 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium
EGGS STUFFED WITH CAPERS, OLIVES, ANCHOVY, AND RADISH
Steps:
- In a bowl mash the yolks and combine them well with the olives, the capers, the radish, and the anchovy. Stir in the mayonnaise and the yogurt until the mixture is combined well and season the mixture with salt and pepper. Divide the mixture among the whites and sprinkle the stuffed eggs with the parsley.
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