Watercress Radicchio And Radish Salad Recipes

WATERCRESS AND RADICCHIO SALAD WITH BARBECUED CHICKEN BREAST

Steps:

• Make the mustard vinaigrette: In a bowl, combine mustard, tarragon, sugar, vinegar, salt, and pepper and whisk well. While whisking, slowly drizzle in the oil. Drizzle until the oil is incorporated into the dressing. Season, to taste, with salt and pepper. Set aside.
• Preheat a grill or grill pan.
• Bring a small saucepan of water to a boil. Add the whole garlic cloves and blanch for 1 1/2 minutes. Drain and thinly slice. Set aside.
• Using your fingers, gently separate the skin from the chicken breasts, making a pocket. Be sure to keep the skin attached to the chicken breast. Place a few blanched garlic slices and parsley leaves under the skin of the chicken breast. Pull the skin back over the breasts. Season the outside well with salt and pepper. Drizzle the breasts with 3 tablespoons of the olive oil.
• Place the chicken breasts on the grill, skin-side down, and cook until golden brown, about 6 minutes. Turn the chicken and cook until cooked through and the juices run clear, about another 6 to 8 minutes depending on the thickness of the chicken breasts. Remove and set aside.
• Heat a saute pan over medium-high heat. Add the remaining 3 tablespoons olive oil and heat. Add the shallots and the chopped garlic and saute 1 minute. Add the mushrooms and saute until golden brown and cooked, about 8 minutes. Remove from the heat and set aside.
• Slice each chicken breast into 4 slices on the diagonal.
• Combine the watercress and the chopped radicchio in a large bowl. Toss with desired amount of dressing. Place the whole radicchio leaves around the edges of 6 plates. Pile the watercress mixture in the center. Divide the mushrooms among the plates. Top each plate with the sliced chicken breast. Drizzle with a little more dressing.

WATERCRESS, RADICCHIO, AND RADISH SALAD

Steps:

• In a salad bowl, whisk together lemon juice, Dijon, and sugar; season with salt and pepper. Slowly add oil, whisking constantly, until emulsified. Add watercress, radicchio, and radishes. Toss to evenly coat in dressing; serve.

RADISH AND WATERCRESS SALAD

Steps:

• Remove tough stems from watercress; break leaves into bite-size pieces. Arrange watercress on plates.
• Mix oil, vinegar, salt and pepper; pour over radishes and toss. Spoon radish mixture onto watercress.

SPRING RADISH SALAD

Steps:

• For the dressing: In a small pot, bring the grapefruit juice to a simmer over medium-low heat. Reduce the juice to 1/4 cup. Set aside to cool.
• In a medium bowl, whisk together the reduced grapefruit juice, vinegar, mustard, honey and soy sauce and season with salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
• For the salad: Combine the radishes with the watercress and fennel in a medium bowl and toss with a small amount of the dressing. Arrange the avocado, grapefruit and orange on a platter, drizzle with the dressing and season with salt and pepper. Sprinkle on the serrano, then top with the dressed radish mixture and serve.

WALDORF SALAD WITH CRANBERRIES AND PECANS IN RADICCHIO CUPS

Steps:

• Mix mayonnaise, lemon peel, and fresh lemon juice in medium bowl to blend. Season to taste with salt and pepper. Refrigerate 15 minutes.
• Toss apples, celery, radishes, cranberries, and red onion in large bowl. Add lemon mayonnaise and toss to coat. (Can be prepared up to 8 hours ahead. Cover and refrigerate.)
• Fold watercress and pecans into salad. Arrange 2 radicchio leaves on each plate. Spoon salad into center of radicchio leaves and serve.

WATERCRESS AND RADISH SALAD

Steps:

• In a large bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the watercress and the radishes and toss the salad well.

WATERCRESS SALAD WITH RAW BEETS AND RADISHES

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.

RADICCHIO, WATERCRESS AND WALNUT SALAD

Steps:

• In a small bowl, whisk together the vinegars and walnut oil. Season to taste with salt and pepper. Set aside.
• Carefully peel off the leaves of the head of radicchio. Select the four best leaves and place one on each of four plates. Finely shred the rest into strips 1/4-inch wide.
• In a bowl, combine the shredded radicchio with the watercress. Whisk the dressing again, pour it over the radicchio and watercress and toss. Divide this mixture over the whole radicchio leaves. Scatter the walnuts and cheese over each serving. Serve at once.