Watercress And Mushroom Salad Recipes

Steps:

• Trim off and discard the tough stem ends of the watercress. Put the tender leaves and remaining stems in a salad bowl.
• Cut off the bottoms of each head of endive. Cut each head into 1-inch lengths and separate the leaves. There should be about 2 cups. Add it to the salad bowl.
• Rinse the mushrooms and pat dry. Cut them into thin slices. There should be about 1 1/2 cups. Add to the salad bowl.
• Sprinkle the greens with the cheese.
• Blend in a separate bowl the garlic, mustard and sour cream. Add salt and pepper. Stir in the vinegar and the oil.
• Pour the sauce over the salad greens and toss to blend.

Steps:

• Cook 1/2 cup sliced cremini mushrooms in 2 teaspoons extra-virgin olive oil in an 8-inch nonstick skillet over medium heat until caramelized, 6 to 8 minutes. Season with salt and pepper; transfer to a bowl. Stir 1/4 cup packed watercress into mushrooms until slightly wilted. Return skillet to heat.
• Using a fork (for good control), beat eggs with 1 teaspoon water until yolks and whites are completely combined and no streaks remain. The water helps incorporate them and steams while the omelet cooks, which puffs it up. Season with 1/8 teaspoon kosher salt and a few cracks of pepper.
• Heat butter over medium-high heat until foaming; swirl to coat. When foam subsides, pour eggs into center of skillet. Let stand 10 seconds. Stir eggs with a rubber spatula in a circular motion with one hand while shaking skillet with the other, about 15 seconds. Reduce heat to medium. Working your way around skillet, gather outer set eggs toward center, then tip skillet so runny eggs move to outside edges, about 1 minute. Lightly spread any remaining runny eggs evenly over top and cook until creamy but no longer wet.
• Add mushroom-watercress mixture and 2 tablespoons finely grated Parmigiano-Reggiano onto far side of omelet. Remove from heat. Tip pan away from you; gently slide spatula under near side of omelet and fold up and over cheese. Slide onto a warm plate. Top with more finely grated Parmigiano-Reggiano or chopped chives and serve with buttered toast, if desired.

Steps:

• Combine vinegar, orange peel and mustard in large bowl. Gradually whisk in broth, sesame oil and olive oil. Season dressing to taste with salt and pepper.
• Place mushrooms and green onions in large bowl. Pour 1/4 cup dressing over mushroom mixture. Toss to coat well. Let stand 45 minutes at room temperature. (Can be made 4 hours ahead. Cover and chill.)
• Add watercress and remaining dressing to mushroom mixture and toss. Season salad to taste with salt and pepper. Serve salad immediately.

Steps:

• Combine mushrooms, parsley and chives in a small bowl.
• Blend oil, lemon juice, mustard, pepper and salt together.
• Add to mushrooms and toss to mix.
• Cover and refrigerate 15 minutes.
• Place watercress in a large salad bowl.
• Add mushroom mixture and toss to coat all the leaves with the dressing.