HERB WATERCRESS SALAD WITH LEMON
Make and share this Herb Watercress Salad with Lemon recipe from Food.com.
Provided by Kikimony
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the mustard, salt, white pepper and red wine vinegar.
- Slowly whisk in olive oil.
- Adjust the acidity with the lemon juice and add a pinch of cayenne pepper.
- Place watercress in larger bowl, and drizzle Vinaigrette and lightly toss to cover all areas.
LEMON-HERB RICE SALAD
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Remove 2 wide strips zest from 1 lemon with a vegetable peeler. Combine 1 strip zest with the vegetable oil in a small saucepan over medium heat and cook until the edges of the zest turn slightly golden, about 5 minutes. Let the lemon oil cool.
- Meanwhile, cook the rice as the label directs, adding the remaining strip lemon zest to the water. Transfer the rice to a large bowl, discarding the zest, and fluff with a fork. Let cool to room temperature.
- Meanwhile, make the dressing: Juice both lemons into a medium bowl. Add the vinegar, brown sugar, 1 1/4 teaspoons salt and 1/2 teaspoon pepper and whisk until the sugar dissolves. Discard the zest from the lemon oil, then whisk the oil into the dressing. Add the onion slices and let marinate 15 minutes.
- Add the carrot, cucumber, peanuts, cilantro, mint, basil and watercress to the bowl with the rice. Add the dressing mixture and gently toss. Per Serving: Calories: 378; Total Fat: 15.5 grams; Saturated Fat: 1 gram; Protein: grams; Total carbohydrates: 55 grams; Sugar: 4 grams; Fiber: 1.5 grams; Cholesterol: 0 milligrams; Sodium: 159 milligrams
Nutrition Facts : Calories 378 calorie, Fat 15.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 159 milligrams, Carbohydrate 55 grams, Fiber 1.5 grams, Sugar 4 grams
WATERCRESS SALAD WITH PERSIMMONS AND HAZELNUTS
Serve this light and delicious watercress, persimmon, and hazelnut salad -- it's a great meal on its own or as a starter.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together shallot, orange juice, vinegar, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in oils until mixture is emulsified; season with salt and pepper.
- Add red endive and watercress to bowl with dressing; lightly toss. Add hazelnuts and transfer salad to a large chilled platter. Place persimmon wedges and cheese around edge of platter; serve immediately.
COURGETTE & WATERCRESS SALAD WITH GRILLED FISH & HERBED AïOLI
Cooking fish and teaming it with salad is perfect for a summer's day, plus we'll show you a simple, quick way to make aïoli
Provided by Jane Hornby
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 12
Steps:
- Heat a griddle pan. Rub courgettes in 1 tsp oil, season, then griddle until just soft. Set aside while you make the aïoli. Whizz egg yolks in a processor with the mustard, garlic and plenty of salt. Gradually add the oil until thick, then season with lemon juice. You can make this with a stick blender (see Know-how, above right). It will keep for a day in the fridge.
- Season the fish. Heat a non-stick frying pan until very hot, add 1 tsp oil, then fry the fish, skin-side down, for 3 mins until crisp. Turn and fry the fish for just 30 secs-1 min more until it is cooked all the way through.
- To serve, fold the herbs into the aïoli. Whisk 1 tbsp oil with the lemon juice, season, then use to very lightly dress the courgettes, mint and watercress. Pile onto plates, top with fish plus a dollop of aïoli, then scatter with herbs.
Nutrition Facts : Calories 605 calories, Fat 52 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.37 milligram of sodium
SALMON WITH LEMON-PEPPER SAUCE AND WATERCRESS-HERB SALAD
This is a simple to prepare but impressive salad. Fresh watercress is delicious with this, but if you're unable to get it the bagged "Spring Mix" salad will do in it's place. From the March 2008 issue of Bon Appetit magazine.
Provided by Leslie in Texas
Categories < 60 Mins
Time 44m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Lemon-Pepper sauce:.
- Whisk creme fraiche, 1 tablespoon lemon juice and 1/2 teaspoon lemon peel in small bowl.
- Season with salt to taste and a generous amount of pepper.
- Salmon Fillets:.
- Whisk honey,1 tablespoon olive oil, shallot,2 tablespoons lemon juice and remaining lemon peel in an 11X7X2-inch glass baking dish.
- Add salmon fillets and turn to coat.
- Cover and chill at least 15 minutes and up to 1 hour, turning salmon fillets occasionally.
- Position rack in top third of oven and preheat to 400 degrees.
- Line large rimmed baking sheet with foil and brush with olive oil.
- Transfer salmon fillets, with some marinade clinging. to rimmed baking sheet.
- Roast until salmon is just opaque in center, about 14 minutes.
- Meanwhile, toss watercress leaves and sprigs, dill sprigs,tarragon leaves,remaining 2 teaspoons lemon juice and remaining 2 teaspoons olive oil in medium bowl.Season to taste with fleur de sel and pepper.
- Place 1 salmon fillet on each of 6 plates.
- Top with watercress salad, drizzle with lemon-pepper sauce and garnish with lemon wedges.
- Serve,passing additional sauce alongside.
Nutrition Facts : Calories 395.2, Fat 24.3, SaturatedFat 10.6, Cholesterol 141.9, Sodium 132.8, Carbohydrate 9.9, Fiber 0.8, Sugar 6, Protein 34.9
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