Watercress Salad With Tequila Tangerine Dressing Recipes

WATERCRESS SALAD WITH ROASTED TOMATO DRESSING

Steps:

• Preheat oven to 350 degrees F.
• Take a roasting dish and lay the tomatoes out with the garlic. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 15 to 20 minutes until the tomatoes have burst and juices are slightly caramelized.
• Remove from the oven and place in a blender with all the pan juices. Add the red wine vinegar, 1/4 cup olive oil, sugar, parsley, and salt and pepper. Pulse until well combined. Set aside to cool in the refrigerator while you prepare the croutons.
• Take a sheet tray and lay out thin slices of the baguette. Drizzle with olive oil and season with salt and pepper. Place in the hot oven and bake until golden brown and crispy. The croutons will take 5 to 7 minutes. Remove from oven and while still warm, smear each piece with some goat cheese. Set aside.
• Take a platter and layer with goat cheese croutons. Top with mounds of feathery watercress and drizzle over the roasted tomato dressing.

BLACK BASS WITH WATERCRESS AND TANGERINE SALAD

Steps:

• Heat oven to 325 degrees. Lay fish skin side down in a casserole dish. Douse with olive oil (there should be enough in dish to spoon up and baste with). Season with salt. Roast until just cooked through, 10 to 15 minutes, basting with olive oil in dish every few minutes.
• Meanwhile, peel tangerines, removing tiny threads of pith. Slice a thin layer from top and bottom to expose flesh. Separate segments, removing any large seeds, and drop into a bowl. Add watercress and capers. Sprinkle on enough olive oil just to coat (about 1 to 1 1/2 tablespoons). Season with salt and pepper, and toss until watercress glistens. Taste and adjust seasoning. Serve each fillet topped with some salad and a wedge of lemon.

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 PAPAYA AND LEMON DRESSING

Steps:

• Microwave the lemon in a small bowl to release essential oils, and set aside until cool enough to handle. Through the feed opening of a running blender add, one at a time, the papaya, papaya seeds, Dijon mustard, vinegar, salt, pepper, and juice from the microwaved lemon. (Note: If you squeeze the lemon with the sliced side against your palm, the seeds are likely to stay in the rind.) Then with the blender still running, add the olive oil in a slow thin stream. Please note that the edible papaya seeds lend a wonderful mustard-y taste to the dressing, but are coarse in texture. If you find the texture to be too coarse for you, strain the dressing before use.
• Toss the greens, cucumber, tomatoes and papaya strings with enough of the dressing to coat, serving additional dressing on the side.

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 SALAD WITH LIME DRESSING

Steps:

• Combine watercress, mint, parsley and romaine in a small salad bowl. Combine lime juice and sugar in a small dressing bowl. Whisk oil into lime juice in a slow stream. Pour dressing over the salad and season with salt and pepper, to your taste.

WATERCRESS SALAD WITH GREEN GODDESS DRESSING

Steps:

• In a bowl whisk together mayonnaise, yogurt, anchovy paste, vinegar, scallion, herbs, and salt and pepper to taste.
• Divide watercress, cucumber, and tomatoes between 2 plates and spoon dressing over salads.

TANGERINE, WATERCRESS AND BLUE CHEESE SALAD

Steps:

• Whisk olive oil, orange juice, white wine vinegar and minced shallot in small bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• Combine watercress and onion in large bowl. Toss with enough dressing to coat. Transfer to platter. Arrange tangerine slices over. Sprinkle with blue cheese. Serve, passing remaining dressing separately.

WATERCRESS SALAD WITH TEQUILA TANGERINE DRESSING

Steps:

• To make the dressing, combine the ingredients in a blender or food processor till smooth.
• the dressing can be made ahead, but shake well before using.
• in a serving bowl, toss the watercress with enough dressing to coat well.
• toss with remaining salad ingredients.
• serve immediately with additional dressing on the side.