STEAK, WATERCRESS, AND ORANGE SALAD
This tangy dinner salad gets heft from the meat and a little crunch from the cashews.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together vinegar, mustard, and oil; season with salt and pepper. Set dressing aside.
- Season the steak generously on both sides with salt and pepper, and place in a shallow baking dish. Drizzle with 2 tablespoons dressing and turn to coat; leave remaining dressing in bowl. Let steak marinate 5 to 10 minutes.
- In a large nonstick skillet, cook the steak over medium-high heat until medium-rare, 5 to 8 minutes per side. Transfer to a plate, cover loosely, and let rest 10 minutes. Then transfer to a cutting board, and slice thinly, across the grain.
- Add watercress and orange slices to bowl with remaining dressing; toss to coat. Divide salad evenly among plates; top with steak slices, and sprinkle with cashews. Serve immediately.
Nutrition Facts : Calories 335 g, Fat 17 g, Fiber 3 g, Protein 29 g
WATERCRESS AND ORANGE SALAD
The peppery greens pair well with the sweet citrus in this salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Slice off both ends of oranges. With a sharp knife, cut away peel and pith. Cut along membranes to remove segments. Squeeze 2 tablespoons juice from membranes into a small bowl.
- Add oil, vinegar, and mustard; whisk to combine, and season with salt and pepper.
- In a large bowl, toss together watercress and dressing; top with orange segments, and serve immediately.
Nutrition Facts : Calories 66 g, Fat 4 g, Fiber 1 g, Protein 2 g
STEAK WITH WATERCRESS SALAD AND CHILE-LIME DRESSING
The ribeye steak in this recipe is tossed in a Southeast Asian-inspired Chinese-mustard-and-fish-sauce marinade before cooking.
Provided by Bryant Ng
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk mustard powder, fish sauce, 1/2 tsp. demerara sugar, and 1 Tbsp. very hot water in a medium bowl until sugar is dissolved; season with salt and plenty of pepper. Add steak to bowl and turn several times to coat. Let sit while you make the vinaigrette.
- Whisk chile, lime juice, 2 Tbsp. olive oil, and remaining 1/2 tsp. demerara sugar in a large bowl; set vinaigrette aside.
- Heat vegetable oil in a medium skillet, preferably cast iron, over medium-high. Add steak and cook, turning every couple of minutes, until nicely browned and medium-rare, 7-10 minutes. Add butter to skillet, then tilt skillet toward you and use a large spoon to baste steak with foaming butter for a minute longer. Transfer steak to a cutting board and let rest 5 minutes.
- Meanwhile, add watercress, cucumbers, and mint leaves to bowl with reserved vinaigrette and toss to combine; season salad with salt and pepper. Top with peanuts and drizzle with olive oil.
- Slice steak and serve with salad.
SHREDDED DUCK, WATERCRESS & ORANGE SALAD
A Chinese-influenced salad of soft duck, crunchy radish and chicory and sweet orange- a casual supper
Provided by Lucy Netherton
Categories Dinner, Main course
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Pat the duck legs dry with kitchen paper and rub in the five-spice and some seasoning. Pour the vinegar, soy and orange juice into a small roasting tin and put the duck on top. Cover with foil and cook for 30 mins, then remove the foil and increase oven to 240C/220C fan/ gas 9, or put under the grill and cook until the skin is crisp. Remove and strain the liquid through a sieve. Let the duck cool until you can shred the meat from the bones. Skim fat from the liquid.
- Meanwhile, gently toss together the oranges, watercress, radishes, chicory and spring onions. Pour over reserved cooking liquid, then add the duck and arrange on a platter.
Nutrition Facts : Calories 307 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 3.8 milligram of sodium
WATERCRESS AND ORANGE SALAD
Provided by Pierre Franey
Categories dinner, easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim off any tough stems from the bottoms of the watercress. Rinse the leaves and drain well. There should be about 10 cups of loosely packed leaves.
- Put the leaves into a salad bowl. Add the orange wedges and onion rings.
- Put the mustard, cumin and vinegar into a small bowl and beat with a wire whisk. Beat in the oil and add salt and pepper. Pour the sauce over the salad and toss well. Serve.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 289 milligrams, Sugar 4 grams, TransFat 0 grams
WATERCRESS & ORANGE SALAD
Keep this recipe handy when you need to make a special salad quickly. The flavorful vinaigrette adds a refreshing touch to the greens and oranges. -Alpha Wilson, Roswell, New Mexico
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine watercress and oranges. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 58 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 37mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
WATERCRESS, AVOCADO AND ORANGE SALAD
Provided by Food Network Kitchen
Time 15m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Soak 1/4 thinly sliced red onion in cold water, about 10 minutes. Whisk 1/4 cup orange juice, the juice of 1 lime, 1 tablespoon honey, 2 teaspoons dijon mustard, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in 3 tablespoons olive oil. Drain the onion; toss with 2 bunches watercress, 2 sliced avocados, 2 segmented oranges and the dressing. Top with chopped toasted hazelnuts.
CITRUS STEAK SALAD
Toss together this super-satisfying salad for a fast meal that won't weigh you down.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium. Season steaks with salt and pepper; add to skillet. Cook, turning once, until medium-rare, about 8 minutes. Transfer to a cutting board; let rest 5 minutes, then thinly slice crosswise. Set aside.
- Cut oranges to release segments; set aside. Over a medium bowl, squeeze remaining membranes to release 2 tablespoons juice; whisk in oil, honey, and ginger. Season with salt and pepper. Add lettuce, onion, carrots, and orange segments; toss to combine. Top salad with steak.
Nutrition Facts : Calories 508 g, Fat 29 g, Fiber 6 g, Protein 32 g
WATERCRESS, ENDIVE AND ORANGE SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim off and discard the stems of the watercress and the endives. Cut the endives into 2-inch lengths.
- To make the dressing, put the mustard in a salad bowl. Add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper. Add the chopped onion. Blend well.
- Add the watercress, endive, orange slices and parsley and toss well. Serve.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 4 grams, TransFat 0 grams
WATERCRESS, BROCCOLI AND ORANGE SALAD
Provided by Moira Hodgson
Categories salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Trim the stalks from the watercress. Wash and dry the leaves. Strip the stalks from the broccoli and divide the florets into tiny pieces the size of a thumbnail.
- Place the broccoli and watercress in a salad bowl along with the pieces of orange.
- Combine the remaining ingredients. Mix well, remove the garlic clove and pour the dressing over the watercress.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 5 grams
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STEAK WITH TANGY SAUCE AND WATERCRESS SALAD RECIPE
From bonappetit.com
Servings 4Estimated Reading Time 1 minAuthor Bryant Ng
- Whisk mustard powder, fish sauce, ½ tsp. demerara sugar, and 1 Tbsp. very hot water in a medium bowl until sugar is dissolved; season with salt and plenty of pepper. Add steak to bowl and turn several times to coat. Let sit while you make the vinaigrette.
- Whisk chile, lime juice, 2 Tbsp. olive oil, and remaining ½ tsp. demerara sugar in a large bowl; set vinaigrette aside.
- Heat vegetable oil in a medium skillet, preferably cast iron, over medium-high. Add steak and cook, turning every couple of minutes, until nicely browned and medium-rare, 7–10 minutes. Add butter to skillet, then tilt skillet toward you and use a large spoon to baste steak with foaming butter for a minute longer. Transfer steak to a cutting board and let rest 5 minutes.
- Meanwhile, add watercress, cucumbers, and mint leaves to bowl with reserved vinaigrette and toss to combine; season salad with salt and pepper. Top with peanuts and drizzle with olive oil.
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