Wilted Watercress Salad With Trout Potato Fritters Recipes

POTATO AND WATERCRESS SALAD

Steps:

• Remove and discard eyes and any damaged parts of potatoes, but do not peel them. Rinse well under cold water, place in a saucepan and cover with cold water. Bring water to a boil over high heat; then, reduce heat to medium. Boil gently until potatoes are tender, 20 to 25 minutes.
• Drain any water from the potatoes, and spread them out in a gratin dish to cool. When cool enough to handle, cut the unpeeled potatoes into 1/2-inch slices. Spread the slices out in a single layer, so they are less likely to break, in the gratin dish.
• Trim the watercress stems, removing about 2 inches, and set the trimmings aside for a soup, perhaps. Wash the trimmed watercress and dry thoroughly. There should be about 4 cups.
• Mix the remaining ingredients together in a bowl large enough to hold the finished salad. Do not worry if these dressing ingredients separate. The mixture should not be emulsified.
• At serving time, add the potatoes and watercress to the dressing in the bowl, and toss lightly but thoroughly. Serve immediately, as the watercress tends to wilt quickly once it is combined with the dressing.

WILTED WATERCRESS SALAD

Steps:

• In a large bowl, toss watercress and onions; set aside. In a skillet, cook bacon until crisp. Remove bacon; crumble and add to watercress mixture. To the drippings, add brown sugar, vinegar, lemon juice and Worcestershire sauce; bring to a boil. Pour over salad and toss to coat; serve immediately.

CRISPY TROUT WITH WILTED WATERCRESS

Steps:

• Combine first 4 ingredients in shallow dish. Moisten trout with cold water and dip in cornmeal mixture, turning to coat.
• Melt butter with 1 tablespoon oil in large skillet over medium-high heat. Add trout, skin side down, and pan-fry until coating is brown, about 3 minutes. Turn trout over; pan-fry until opaque in center, about 2 minutes. Transfer trout to platter.
• Add 1 tablespoon oil and lemon juice to skillet, stirring to scrape up browned bits. Add watercress and cook until barely wilted, tossing with pan drippings, about 30 seconds. Season with salt and pepper. Top trout with watercress, garnish with lemon wedges, and serve.

MOM'S POTATO WATERCRESS SALAD

Steps:

• Quarter potatoes and place in a medium saucepan, cover with water, and place over high heat to bring water to a boil. Boil potatoes until just tender, 10 minutes. Drain and return to warm sauce pan. Drizzle potatoes with a touch of oil and let stand 5 minutes in warm pot to dry them out.
• Transfer cooked potatoes to a bowl. Combine yogurt, oil, and horseradish and pour over potatoes. Coarsely chop the leafy tops of watercress and add to the mixing bowl with potatoes. Sprinkle a little coarse salt over the bowl and toss salad to coat evenly. Adjust salt to your taste and serve at room temperature.

WILTED WATERCRESS WITH GARLIC

Steps:

• Heat a dry 12-inch heavy skillet or wok (not nonstick) over medium heat until hot. Add oil, then garlic, and cook, tossing constantly, until garlic is deep golden. Add watercress and salt, then reduce heat to medium-low and cook, tossing constantly, 45 seconds. Add stock and toss again, then cook, covered, until stems are crisp-tender and leaves are just wilted, about 20 seconds.
• Serve with garlic cloves arranged on top.

WARM POTATO SALAD WITH WATERCRESS

Steps:

• Peel potatoes and cut into 3/4-inch pieces, then cook in a 3- to 4-quart saucepan of boiling salted water , uncovered, until just tender, 10 to 15 minutes. Drain in a colander.
• While potatoes are cooking, whisk together vinegar, mustard, salt, pepper, and sugar in a large heatproof bowl until combined, then stir in shallots and let stand until ready to use.
• Toss potatoes with vinegar mixture, then add oil and watercress, tossing gently to combine.

TROUT WITH CREAMY POTATO SALAD

Steps:

• Boil the potatoes in salted water for 15 mins until just tender. Drain and rinse under cold water to cool, then drain again. Heat the grill.
• Meanwhile, mix together the yogurt and mayonnaise, then season with a good squeeze of lemon. Gently stir into the potatoes with the capers, gherkins, most of the spring onion and cucumber.
• Season the trout, then grill on a baking sheet, skin-side down, for 3-4 mins depending on thickness, until just cooked. Scatter with lemon zest and serve with the potato salad, scattered with remaining spring onions. Cut the remaining lemon half into wedges for squeezing over.

WATERCRESS AND POTATO SALAD

Steps:

• Boil potatoes in salted water until tender. Time varies depending on the variety of potato. Drain and set aside to cool.
• Meanwhile, dice the bacon and saute until crisp. Drain on a towel. Dice and saute the red onion in the bacon fat until golden and crisp. Drain.
• In a large bowl combine next 7 ingredients and whisk until combined. Dressing will emulsify if you add the oil slowly, last, while whisking. Otherwise, stir before using -- no need to have it be emulsified.
• Slice potatoes and place in dresing. Sprinkle in the capers, bacon and onion.
• Add the washed and trimmed watercress just before serving.