WATERCRESS, RADICCHIO, AND RADISH SALAD
Peppery watercress and pleasantly bitter radicchio stand up well to the lively country mustard vinaigrette in this simple salad. Radishes add a welcome crunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- In a salad bowl, whisk together lemon juice, Dijon, and sugar; season with salt and pepper. Slowly add oil, whisking constantly, until emulsified. Add watercress, radicchio, and radishes. Toss to evenly coat in dressing; serve.
WATERCRESS AND RADICCHIO SALAD WITH BARBECUED CHICKEN BREAST
Steps:
- Make the mustard vinaigrette: In a bowl, combine mustard, tarragon, sugar, vinegar, salt, and pepper and whisk well. While whisking, slowly drizzle in the oil. Drizzle until the oil is incorporated into the dressing. Season, to taste, with salt and pepper. Set aside.
- Preheat a grill or grill pan.
- Bring a small saucepan of water to a boil. Add the whole garlic cloves and blanch for 1 1/2 minutes. Drain and thinly slice. Set aside.
- Using your fingers, gently separate the skin from the chicken breasts, making a pocket. Be sure to keep the skin attached to the chicken breast. Place a few blanched garlic slices and parsley leaves under the skin of the chicken breast. Pull the skin back over the breasts. Season the outside well with salt and pepper. Drizzle the breasts with 3 tablespoons of the olive oil.
- Place the chicken breasts on the grill, skin-side down, and cook until golden brown, about 6 minutes. Turn the chicken and cook until cooked through and the juices run clear, about another 6 to 8 minutes depending on the thickness of the chicken breasts. Remove and set aside.
- Heat a saute pan over medium-high heat. Add the remaining 3 tablespoons olive oil and heat. Add the shallots and the chopped garlic and saute 1 minute. Add the mushrooms and saute until golden brown and cooked, about 8 minutes. Remove from the heat and set aside.
- Slice each chicken breast into 4 slices on the diagonal.
- Combine the watercress and the chopped radicchio in a large bowl. Toss with desired amount of dressing. Place the whole radicchio leaves around the edges of 6 plates. Pile the watercress mixture in the center. Divide the mushrooms among the plates. Top each plate with the sliced chicken breast. Drizzle with a little more dressing.
SAUTEED RADISHES AND WATERCRESS
Steps:
- Trim radishes and cut lengthwise into 1/2-inch wedges.
- Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.
- Saute garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add watercress and saute, covered, until wilted, about 2 to 3 minutes. Return radish wedges to skillet to reheat quickly and serve.
SAUTEED WATERCRESS AND RADICCHIO WITH PEPPER VINEGAR
Steps:
- Heat the butter in a large skillet over medium-low heat. Add the watercress and radicchio and toss to coat with butter. Cover and cook, tossing once or twice, for four to five minutes or until wilted but crisp-tender. Serve hot, letting each guest sprinkle pepper vinegar and salt and pepper over his or her serving.
SAUTéED WATERCRESS
Here, quickly sautéed greens get some spice and a kick of heat (thanks to red-pepper flakes)-and they become an ideal partner for the [Buffalo salmon.](242298)
Provided by Ian Knauer
Time 15m
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook pine nuts with 1/4 teaspoon salt, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to a small bowl.
- Add remaining tablespoon oil to skillet, then sauté garlic, coriander, red-pepper flakes, and 1/4 teaspoon each of salt and pepper over medium-high heat until spices are fragrant, about 30 seconds.
- Add watercress and sauté, turning with tongs, until wilted, 3 to 4 minutes. Season with salt and pepper. Serve sprinkled with pine nuts.
RADICCHIO, WATERCRESS AND WALNUT SALAD
Provided by Florence Fabricant
Categories dinner, easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the vinegars and walnut oil. Season to taste with salt and pepper. Set aside.
- Carefully peel off the leaves of the head of radicchio. Select the four best leaves and place one on each of four plates. Finely shred the rest into strips 1/4-inch wide.
- In a bowl, combine the shredded radicchio with the watercress. Whisk the dressing again, pour it over the radicchio and watercress and toss. Divide this mixture over the whole radicchio leaves. Scatter the walnuts and cheese over each serving. Serve at once.
Nutrition Facts : @context http, Calories 470, UnsaturatedFat 38 grams, Carbohydrate 6 grams, Fat 47 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 6 grams, Sodium 418 milligrams, Sugar 3 grams
SAUTEED RADISHES AND WATERCRESS
Categories Leafy Green Vegetable Side Sauté Vegetarian Quick & Easy Radish Fall Watercress Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat butter with oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radishes with salt and pepper, stirring occasionally, 6 minutes. Add water and cook, covered, until crisp-tender, about 2 minutes, then cook, uncovered, stirring occasionally, until liquid is evaporated, 1 to 4 minutes. Add watercress and sauté, stirring, until wilted, about 1 minute.
SAUTEED RADICCHIO WITH HONEY AND BALSAMIC VINEGAR
Serve this simple side of sauteed radicchio with grilled steak, chicken, or Italian sausages.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Rinse radicchio (leave some water still clinging to leaves). In a large skillet, heat oil over medium-high. Add radicchio and season with salt and pepper. Cook, tossing, until tender, about 4 minutes. Add vinegar and honey and stir to combine.
Nutrition Facts : Calories 44 g, Fat 1 g, Protein 1 g
SAUTEED WATERCRESS
Can be prepared in 45 minutes or less.
Yield Serves 8
Number Of Ingredients 3
Steps:
- In a large heavy skillet sauté the garlic in the oil over moderately high heat for 30 seconds, or until it is fragrant, add the watercress, and stir the mixture until it is combined well. Sauté the watercress, covered, for 2 to 3 minutes, or until it is just wilted, and season it with salt and pepper.
RADICCHIO AND WATERCRESS SALAD WITH PARMESAN CURLS
Can be prepared in 45 minutes or less.
Yield Serves 8
Number Of Ingredients 8
Steps:
- In a small bowl whisk together the vinegar, the mustard, the parsley, and salt and pepper to taste, add the oil in a stream, whisking , and whisk the dressing until it is emulsified. In a large bowl toss together the watercress, the radicchio, and the scallions, pour the dressing over the salad greens, and toss the mixture well. Transfer the salad to a serving bowl and arrange the Parmesan curls on top.
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