Watercress And Red Onion Salad Recipes

ENDIVE AND WATERCRESS SALAD WITH QUICK PICKLED RED ONIONS

Steps:

• In a small bowl, combine the onion, lemon juice, and a pinch of salt and pepper and set aside.
• Meanwhile, chop the endives in a cross-hatched fashion, beginning at the base and working to the point. Place the endive and watercress in a large bowl. With a slotted spoon, transfer the onion to the bowl of greens. Whisk the oil in a steady stream into the lemon juice, pour over the greens, and toss, until coated well.
• Divide the salad among 4 plates and crumble the goat cheese on top.

MELON AND WATERCRESS SALAD WITH PICKLED ONIONS

Steps:

• In salad bowl, stir together onion, honey, oil, lime peel, lime juice, pepper and salt with fork until combined.
• Gently stir in cantaloupe, plums, watercress, cheese and almonds until coated with honey mixture. Serve immediately.

WATERCRESS AND ONION SALAD

Steps:

• Remove and discard any tough stems from watercress. Rinse and pat or spin dry. There should be about 4 cups of leaves. Put leaves in a bowl.
• Cut endive lengthwise into thin strips and add to watercress. Add onion and chopped egg.
• Sprinkle salad mixture with vinegar, oil, salt and pepper and toss.

WATERCRESS AND RED ONION SALAD

Steps:

• Cut off and discard the tough stems of the watercress. Rinse and spin dry.
• Place the vinegar in a salad bowl and add salt and pepper. Beat with a wire whisk while adding the oil. Add the watercress, onion rings and parsley and toss well to blend. Serve.

WATERCRESS, ORANGE AND RED ONION SALAD

Steps:

• Slice away the tops and bottoms of oranges. Cutting from top to bottom, following the curve of the orange, slice away the peel and white pith.
• Slice between the membranes of the orange segments. Remove the segments. Squeeze the juice from the membrane, and reserve.
• Wash watercress thoroughly in cold water. Thinly slice the onion half and soak it in cold water; a brief soaking removes harsh, bitter flavors.
• Combine the olive oil, vinegar, and orange juice in a jar with a tight-fitting lid; season with salt and pepper. Shake vigorously.
• Drain the watercress and onion. Combine them with the orange segments, and vinaigrette; toss well to evenly coat.
• Divide among salad plates and serve.

WATERCRESS, ORANGE AND RED ONION SALAD

Steps:

• Combine stemmed watercress, orange slices and sliced red onion in large bowl. Place Sherry wine vinegar in small bowl. Gradually mix in olive oil. Add marjoram. Season dressing to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover salad and refrigerate. Cover dressing and let stand at room temperature.) Pour dressing over salad and toss to coat thoroughly. Sprinkle with pine nuts and serve.

CHOPPED RED ONION, HORSERADISH AND WATERCRESS SALAD

Steps:

• Combine all ingredients, mix well, cover, and refrigerate overnight. Serve on 8 chilled salad plates.

WATERCRESS AND TANGERINE SALAD WITH RED ONIONS AND BLACK PEPPER VINAIGRETTE

Steps:

• In a bowl, combine the sliced onion with ice water to cover and let soak for 30 to 45 minutes. Meanwhile, make the vinaigrette.
• In a glass bowl, whisk together the vinegar, mustard, pepper, salt, and cayenne until thoroughly blended. Drizzle the olive oil over in a thin stream, whisking constantly until all the oil is incorporated.
• Drain the soaking onions, pat them dry with paper towels, and separate into rings. In a large bowl, toss the tangerines and the watercress together gently. Drizzle over enough vinaigrette just to coat and toss again. Mound some salad onto the plate and scatter a few onion rings over the top.

WATERCRESS, CELERY, AND RED ONION SALAD

Steps:

• In a bowl soak celery and onion in ice and cold water 15 minutes and drain. Pat celery and onion dry and in a salad bowl toss with watercress.
• In a small bowl whisk together vinegar and mustard and add oil in a slow stream, whisking until emulsified. Stir in olives and capers and season with salt and pepper.
• Pour vinaigrette over salad and toss well.

WATERMELON, RED ONION, AND WATERCRESS SALAD

Steps:

• Refrigerate 6 salad plates or 1 large serving platter. Whisk the vinegar, oil, salt, and pepper together.
• Toss the watercress in half of the dressing and the watermelon in the other half.
• Divide the watercress evenly between the 6 chilled plates or platter. Place equal portions of melon in the center of the watercress. Top the salad(s) with the onion rings. Garnish with cracked pepper to taste and toasted pine nuts.

WATERCRESS, ONION, AND RADISH SALAD

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.