CUCUMBER WATERCRESS SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine cucumbers and watercress in a large bowl. Whisk the honey, vinegar, and water together. Pour over salad and toss well to combine. Season with dill and salt and toss salad again.
WATERCRESS AND CUCUMBER SALAD
This refreshing Watercress and Cucumber Salad with a simple dressing is ready in 10 minutes. It makes for a delicious side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Add watercress and cucumber; toss to combine. Serve immediately.
Nutrition Facts : Calories 88 g, Fat 7 g, Fiber 1 g, Protein 4 g
CUCUMBER AND WATERCRESS SALAD
Steps:
- In a bowl, combine the cucumber, watercress and parsley.
- In a separate bowl, combine the honey, vinegar, water and season. Whisk in the extra-virgin olive oil. Drizzle the dressing over the vegetables and toss to coat.
CRUNCHY WATERCRESS, CUCUMBER & RADISH SALAD
A superhealthy, summery salad perfect for barbeques and picnic
Provided by Emma Lewis
Categories Dinner, Lunch, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 8
Steps:
- To make the dressing, whisk together all the ingredients, then season. (This can be stored in the fridge for up to 2 days.) Peel the cucumber into long, thin strips with a vegetable peeler, discarding the seeded section. Just before leaving, arrange the watercress, cucumber and radishes in a portable container. Drizzle with dressing just before serving.
Nutrition Facts : Calories 22 calories, Fat 1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.12 milligram of sodium
ROAST LEG OF LAMB WITH GARLIC & WATERCRESS BUTTER
Season a leg of lamb with our watercress and garlic butter for a new take on spring lamb. Parmesan breadcrumbs also add a lovely crunch and depth of flavour
Provided by Esther Clark
Categories Dinner, Lunch, Main course
Time 2h10m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Remove the lamb from the fridge 1 hr before cooking. Heat the oven to 200C/180C fan/gas 4. Use the tip of a knife to make 20-25 small slits in the lamb, then set aside in a roasting tin. Blitz the watercress, garlic and anchovies in a food processor until smooth, then add the butter and pulse to combine.
- Season the lamb, then spread over half of the butter mixture, pushing into the slits as well. Break the rosemary sprigs into pieces and tuck into the slits. Season, cover with foil and cook for 1 hr 20 mins for medium (a thermometer should read 55C), or 1 hr 40 mins, if you prefer the meat well done. Uncover the lamb halfway through cooking and spread over the remaining butter, then put back in the oven uncovered for the remaining time.
- Meanwhile, blitz the sourdough in a food processor to make coarse crumbs. Toss with the oil and parmesan and spread out flat on a baking sheet. Put in the oven underneath the lamb for the last 20 mins of cooking, or until lightly golden and crunchy. Leave the lamb to rest, covered, for 30 mins, then slice and sprinkle over the crumbs.
Nutrition Facts : Calories 436 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 0.7 milligram of sodium
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