Watercress Topping Recipes

WATERCRESS DIP

Watercress Dip image

This dip developed in our Test Kitchen is similar to mock guacamole. A bit of horseradish gives it some zip.

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 1-3/4 cups.

Number Of Ingredients 9

Ingredients

1 tablespoon lemon juice
1 tablespoon prepared horseradish
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon white pepper
1 bunch watercress, trimmed (about 6 cups)
4 green onions, cut into fourths
1 package (8 ounces) cream cheese, cubed
Tortilla chips

Steps:

In a food processor or blender, combine the first seven ingredients. Cover and process until finely chopped. Add cream cheese; process until creamy and blended. Refrigerate until serving. Serve with chips.

Nutrition Facts : Calories 121 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 285mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

WATERCRESS SAUCE

Watercress Sauce image

Provided by Bryan Miller

Categories condiments

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 5

Ingredients

1 bunch watercress (reserve 4 to 5 sprigs for garnish)
1 egg yolk
1/8 cup lemon juice
Salt and pepper to taste
1 cup olive oil

Steps:

Cut 2 inches from the stems of the watercress. In a food processor, combine the watercress, egg yolk, lemon juice and salt and pepper. While processing drizzle in the olive oil. Keep sauce cool until serving. Place a dab of sauce aside each quail. Garnish plates with watercress.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 15 grams, Carbohydrate 0 grams, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 51 milligrams, Sugar 0 grams

WATERCRESS TOPPING

Watercress Topping image

Number Of Ingredients 4

Ingredients

2 bunches of watercress (about 6 cups chopped)
4 garlic cloves, chopped
1 tablespoon olive oil
Salt and pepper

Steps:

Rinse the watercress, holding it in loose bouquets. Coarsely chop: Starting at the top, cut through the bunch about every inch until only stems without leaves are left. Discard the stems.
In a skillet on medium-low heat, sauté the garlic in the oil until golden. Add the watercress and sauté until wilted and bright green. Add salt and pepper to taste. Serve warm or at room temperature, piled on toasted baguette slices.

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