Watercress And Roasted Shallot Salad With Tangerine Vinaigrette Recipes

WATERCRESS SALAD WITH WARM VINAIGRETTE

Steps:

• In a small saucepan whisk together the shallot, the mustard, the honey, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Heat the dressing over moderately low heat, whisking occasionally, until it is hot and in a bowl toss it with the watercress.

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.

SPRING SALAD OF WATERMELON, WATERCRESS, AND SCALLIONS WITH A SHALLOT-CITRUS VINAIGRETTE

Steps:

• Make the vinaigrette: In a small non-reactive bowl or food processor, place the shallots, mustard, honey, vinegars, and fruit juices and whisk or process. Slowly incorporate the oils, teaspoon by teaspoon until emulsified. Add salt and pepper to taste.
• In a small saute pan heat the sesame oil until just below the smoking point. Add the sesame seeds and cook until the oil colors slightly. Drain the oil and reserve the seeds.
• In a large bowl combine 1/2 of the sesame seeds, the watermelon, watercress, parsley, scallions, and chervil and toss with the vinaigrette to taste. Divide the greens between 6 or 8 individual salad plates and place the watermelon pieces on top. Sprinkle with the reserved sesame seeds and serve immediately.

ROASTED BUTTERNUT SQUASH SALAD WITH TANGERINE-ROSEMARY VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• Toss the squash with 2 tablespoons olive oil on a baking sheet and spread in an even layer. Season with 2 teaspoons rosemary, and salt and pepper. Roast, stirring once halfway through, until the squash is just tender and golden, about 20 minutes. Remove from the oven and cool until just warm, about 15 minutes.
• While the squash is roasting, peel 3 tangerines and slice them crosswise into 1/2-inch-thick rounds, removing any seeds. Juice the remaining tangerine and whisk the juice together with the remaining 2 tablespoons olive oil and remaining 1 teaspoon rosemary. Season the dressing with salt and pepper.
• Combine the warm squash, the spinach, tangerine slices and cranberries with the dressing and toss gently to coat. Divide among salad plates.

WATERCRESS SALAD WITH CITRUS VINAIGRETTE

Steps:

• Place watercress in a bowl of cold water to rinse well, then dry. Whisk together the orange juice, lemon juice, and olive oil to emulsify. Add sesame seeds to vinaigrette. Toss watercress in vinaigrette to coat.

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 SALAD WITH BOILED JERSEY ROYALS, ROAST SHALLOTS & PICKLED RADISH

Steps:

• Wash the watercress and leave to soak in a large bowl of cold water.
• Whisk the vinegar with the sugar and a pinch of salt. Toss the radish in the vinegar and leave to pickle.
• Heat the oven to 200C/180C fan/gas 6. Put the shallots in a roasting tray and coat in the olive oil. Season. Arrange the shallots cut-side down and roast for 45 mins.
• Meanwhile, put the potatoes and mint in a pan. Cover with cold water, bring to the boil and cook for 10 mins until tender. Leave to cool in the water, then drain, cutting any bigger potatoes in half.
• Peel off the roasted shallot skins and discard. Pull apart the shallot halves and toss in a salad bowl with the potatoes, dressing and the roasting oil. Drain the watercress, then add that, season, and scatter over the pickled radishes and a little cider vinegar. Toss everything together and serve.

ROASTED SHALLOT VINAIGRETTE

Steps:

• Preheat oven to 400 degrees. Place garlic and shallot on a piece of parchment paper-lined foil, drizzle with oil, and season with salt and pepper. Wrap package to enclose, and roast until garlic and shallot are very soft, about 45 minutes. Set aside to cool. Remove garlic from each clove, and peel shallot.
• In the bowl of a food processor, combine roasted garlic and shallot, balsamic vinegar, mustard, and lemon juice. With machine running, drizzle in oil; process until incorporated. Season with salt and pepper.

SHALLOT VINAIGRETTE

Steps:

• Combine vinegar, mustard, shallot, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in a large bowl and whisk to combine. Whisking constantly, add oil in a slow, steady stream until oil is incorporated and mixture is emulsified. Serve immediately.

WATERCRESS AND ROASTED-SHALLOT SALAD WITH TANGERINE VINAIGRETTE

Steps:

• Preheat the oven to 350°F. Toss the shallots in the olive oil to coat them. Spread the shallots on a baking sheet and roast for 1 hour, or until golden and very soft. Put the watercress in a large salad bowl. To prepare the dressing: In a medium bowl, combine the mustard, tangerine juice, and vinegar. Gradually whisk in the olive oil to make an emulsified sauce. Whisk in the thyme, salt, and pepper. Pour the vinaigrette over the watercress and toss until coated. Divide the greens among 4 plates and arrange 4 roasted shallots on top of each serving.From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.