Watercress Asparagus And Pecorino Salad Recipes

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WATERCRESS, ASPARAGUS AND PECORINO SALAD



Watercress, Asparagus And Pecorino Salad image

Provided by Florence Fabricant

Categories     easy, quick, salads and dressings, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 tablespoons golden raisins
Juice of 1 lemon
4 ounces slender asparagus
1 large bunch watercress
6 tablespoons fruity extra-virgin olive oil
4 ounces Tuscan pecorino cheese, in thin shavings
Salt and freshly ground black pepper

Steps:

  • Place the raisins in a dish, barely cover with warm water, add the lemon juice and set aside for 15 minutes.
  • Snap the ends off the asparagus, then cut the spears on the bias in one-inch lengths. Place them in a steamer or a sieve and steam over boiling water about two minutes, just until they turn bright green. Rinse under cold water, drain them well and set aside.
  • Pick the leaves off the stems of the watercress and then discard the stems.
  • Arrange the watercress leaves on each of four plates. Scatter the steamed asparagus over the watercress. Drain the raisins and scatter them on, then drizzle with the olive oil. Top each serving with shavings of cheese, season to taste with salt and pepper and serve.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 19 grams, Carbohydrate 11 grams, Fat 28 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 421 milligrams, Sugar 7 grams

ARTICHOKES, ASPARAGUS, AND WATERCRESS SALAD WITH CUMIN VINAIGRETTE



Artichokes, Asparagus, and Watercress Salad with Cumin Vinaigrette image

Provided by Ingrid Hoffmann

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons apple cider vinegar
1/2 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 bunch asparagus, ends trimmed
1 cup fresh flat-leaf parsley, chopped
1 (12-ounce) can artichoke hearts in water, drained and halved
1 tomato, cored and chopped
1 bunch watercress, tough stems removed

Steps:

  • To prepare the dressing: In a small bowl, combine the vinegar mustard, cumin, and sugar; season with salt and pepper. Whisk to blend. While whisking, slowly drizzle in the olive oil, mixing until the vinaigrette is emulsified. Set aside.
  • To prepare the salad: Fill a medium bowl with 2 cups of ice cubes and cover with cold water. Bring a pot of salted water to a boil over medium-high heat. Add the asparagus and blanch until tender but not mushy, about 3 minutes. Drain the asparagus in a colander and transfer to the ice water bath to stop the cooking. Drain again and place on a paper towel-lined plate to dry. Cut the asparagus stalks into thirds.
  • In a large mixing bowl, combine the blanched asparagus, parsley, artichokes, tomatoes, and watercress. Whisk the vinaigrette to combine and pour over the salad. Toss to coat and serve.

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