Watercress Celery And Red Onion Salad Recipes

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WATERCRESS AND RED ONION SALAD



Watercress and Red Onion Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 6

2 bunches watercress
2 tablespoons red-wine vinegar
Salt and freshly ground pepper to taste
4 tablespoons olive oil
1/2 cup sliced red onion rings
1/4 cup finely chopped parsley

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.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 208 milligrams, Sugar 1 gram

WATERCRESS AND CELERY SALAD



Watercress and Celery Salad image

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

3 large ribs celery, peeled top to bottom with a vegetable peeler, removing all fibrous strings
1/2 small red onion, thinly sliced
4 ounces (1 bag or 2 bunches) watercress, stems trimmed
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon nonpareil capers (not salt-packed; do not drain)
1/2 cup extra-virgin olive oil
1/2 cup Parmigiano-Reggiano cheese shavings
2 ounces (about 20 slices) thinly sliced cacciatorini or Felino, Genoa, or hard salami, julienned
Sea salt and freshly ground black pepper

Steps:

  • Using a mandoline, shave the celery paper thin.
  • Bring a medium pot of salted water to a boil. Fill a medium bowl with ice water. Blanch the celery for 30 seconds. Drain the celery in a colander and immediately transfer it to the ice water. As soon as the celery is cool, drain and transfer to paper towels to remove any excess water. Dry the bowl. Add the celery, onion, and watercress, and toss well.
  • In a small bowl, combine the lemon juice, mustard, and capers. Using a fork or whisk, stir until the mixture is homogenized. Slowly drizzle in the oil, constantly whisking until it thickens.
  • Pour the vinaigrette over the celery and watercress, and toss well. Add the cheese and salami, season to taste with salt and pepper, and toss again. Divide the salad among 4 cold salad plates, and serve immediately.

WATERCRESS, CELERY, AND RED ONION SALAD



Watercress, Celery, and Red Onion Salad image

Categories     Salad     Leafy Green     Onion     No-Cook     Quick & Easy     Fall     Gourmet

Yield Serves 2 as a first course

Number Of Ingredients 8

4 small celery ribs, sliced thin diagonally
three 1/4-inch slices red onion
1 bunch watercress, coarse stems discarded and sprigs washed well and spun dry (about 2 cups)
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
8 Kalamata olives, pitted and chopped (about 1/4 cup)
1 tablespoon drained capers, chopped

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.

WATERCRESS, ENDIVE AND ORANGE SALAD



Watercress, Endive and Orange Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 9

1 bunch watercress, washed and drained
2 endives
2 teaspoons Dijon-style mustard
2 tablespoons red-wine vinegar
1/3 cup olive or vegetable or corn oil
Salt and freshly ground pepper to taste
1/3 cup chopped red onion
1 medium-size orange, peeled and sectioned
2 tablespoons chopped parsley

Steps:

  • Trim off and discard the stems of the watercress and the endives. Cut the endives into 2-inch lengths.
  • To make the dressing, put the mustard in a salad bowl. Add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper. Add the chopped onion. Blend well.
  • Add the watercress, endive, orange slices and parsley and toss well. Serve.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 4 grams, TransFat 0 grams

WATERCRESS SALAD WITH RED ONION AND CHOPPED EGG VINAIGRETTE



Watercress Salad With Red Onion and Chopped Egg Vinaigrette image

It's the dressing on this salad that really makes it. This salad goes really well with salmon. If you can't find good watercress, you can sub arugula or mixed baby greens.

Provided by Hey Jude

Categories     Greens

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons red wine vinegar
1 tablespoon coarsely chopped capers
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
3 dashes fresh ground black pepper (3 grinds)
1/3 cup olive oil
1/3 cup chopped red onion
1 large hard-boiled egg, coarsely chopped
3 tablespoons olive oil
1 1/2 cups cubed country bread, from a good loaf of peasant or 1 1/2 cups cubed French bread
2 bunches watercress, tough stems removed and discarded
fresh ground black pepper

Steps:

  • Vinaigrette: Mix together the vinegar, capers, mustard, salt and pepper.
  • Whisk in the olive oil.
  • Add the chopped onion and chopped egg and stir just to mix.
  • The vinaigrette can be made up to two hours ahead of serving time and left at room temperature.
  • Salad: Heat the oil in a medium, heavy skillet over medium-high heat.
  • When quite hot, add the bread cubes and cook, stirring, until crisp and golden, 3-4 minutes.
  • Remove and drain on paper towels.
  • The croutons can be made 2 hours ahead of serving time
  • cover loosely with foil and leave at room temperature.
  • Place the watercress in a large bowl and toss with enough of the dressing to coat the sprigs lightly.
  • Season with salt to taste.
  • Arrange 1/4 of the watercress on each of four salad plates.
  • Sprinkle each serving with some croutons and drizzle lightly with additional vinaigrette.
  • Season each salad with some freshly ground black pepper.

Nutrition Facts : Calories 275.9, Fat 29.5, SaturatedFat 4.3, Cholesterol 53, Sodium 310.4, Carbohydrate 1.9, Fiber 0.4, Sugar 0.8, Protein 2.1

WATERCRESS, ORANGE AND RED ONION SALAD



Watercress, Orange and Red Onion Salad image

This salad was found on the Culinary Cafe site. It's refreshing...and has some of my favorite ingredients in it!!

Provided by katie in the UP

Categories     Citrus

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 oranges (I used Blood Oranges)
1 bunch watercress
1/2 red onion, medium-sized
2 1/2 fl oz extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper

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.

Nutrition Facts : Calories 37.9, Fat 0.1, Sodium 293.8, Carbohydrate 9.3, Fiber 1.9, Sugar 6.7, Protein 0.9

WATERCRESS, ORANGE AND RED ONION SALAD



Watercress, Orange and Red Onion Salad image

Categories     Salad     Citrus     Fruit     Leafy Green     Onion     No-Cook     Orange     Spring     Watercress     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

2 bunches watercress, stemmed
3 oranges, peel and white pith removed, quartered lengthwise, sliced crosswise
1/2 red onion, thinly sliced
1 tablespoon Sherry wine vinegar or red wine vinegar
3 tablespoons olive oil
1/2 teaspoon dried marjoram
1/3 cup pine nuts

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.

SPINACH & WATERCRESS SALAD



Spinach & watercress salad image

Superhealthy and good source of vitamin C

Provided by Lesley Waters

Categories     Buffet, Dinner, Lunch, Side dish, Starter, Supper, Vegetable

Time 5m

Number Of Ingredients 5

2 tbsp extra-virgin olive oil
squeeze lemon juice
1 large bunch watercress , stalks trimmed
100g bag baby spinach leaves, washed
1 small red onion , finely sliced

Steps:

  • Whisk together oil and lemon juice, then season. In a bowl, mix the leaves and onion. Drizzle dressing over and toss to combine.

Nutrition Facts : Calories 66 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.11 milligram of sodium

WATERMELON, RED ONION, AND WATERCRESS SALAD



Watermelon, Red Onion, and Watercress Salad image

The peppery taste of the watercress makes a great balance with the watermelon. Add the onions and the pine nuts and it tastes even better by giving it an added dimension. I enjoyed this salad recently and thought I'd share it here. The best thing about this salad is that the watermelon fills you up and you don't feel hungry after. I'll be making this often especially now (June) and through late August when watermelons are at their best and available without breaking the bank.

Provided by ForeverMama

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons white wine vinegar
6 tablespoons extra virgin olive oil
sea salt, to taste
freshly cracked black pepper, to taste
3 bunches watercress (trimming the watercress is optional, otherwise leave stems on)
3 -4 cups seeded watermelon, cubes
1 red onion, cut into think slices and separated into rings
4 tablespoons pine nuts, toasted
1/2 cup dried cranberries (optional)

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.

Nutrition Facts : Calories 188.7, Fat 17.5, SaturatedFat 2.2, Sodium 7, Carbohydrate 8.3, Fiber 0.9, Sugar 5.7, Protein 1.7

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