Watercress Salad With Red Onion And Chopped Egg Vinaigrette Recipes

Steps:

• Cut off and discard the tough stems of the watercress. Rinse and spin dry.
• Place the vinegar in a salad bowl and add salt and pepper. Beat with a wire whisk while adding the oil. Add the watercress, onion rings and parsley and toss well to blend. Serve.

Steps:

• Trim off and discard tough ends of watercress. Rinse and drain well. Shake or pat dry.
• Put mustard, vinegar, salt and pepper in a bowl. Blend with a wire whisk. Add oil, beating with the whisk.
• Add watercress, egg and onion. Sprinkle with parsley and toss.

Steps:

• In a bowl, combine the sliced onion with ice water to cover and let soak for 30 to 45 minutes. Meanwhile, make the vinaigrette.
• In a glass bowl, whisk together the vinegar, mustard, pepper, salt, and cayenne until thoroughly blended. Drizzle the olive oil over in a thin stream, whisking constantly until all the oil is incorporated.
• Drain the soaking onions, pat them dry with paper towels, and separate into rings. In a large bowl, toss the tangerines and the watercress together gently. Drizzle over enough vinaigrette just to coat and toss again. Mound some salad onto the plate and scatter a few onion rings over the top.

Steps:

• Vinaigrette: Mix together the vinegar, capers, mustard, salt and pepper.
• Whisk in the olive oil.
• Add the chopped onion and chopped egg and stir just to mix.
• The vinaigrette can be made up to two hours ahead of serving time and left at room temperature.
• Salad: Heat the oil in a medium, heavy skillet over medium-high heat.
• When quite hot, add the bread cubes and cook, stirring, until crisp and golden, 3-4 minutes.
• Remove and drain on paper towels.
• The croutons can be made 2 hours ahead of serving time
• cover loosely with foil and leave at room temperature.
• Place the watercress in a large bowl and toss with enough of the dressing to coat the sprigs lightly.
• Season with salt to taste.
• Arrange 1/4 of the watercress on each of four salad plates.
• Sprinkle each serving with some croutons and drizzle lightly with additional vinaigrette.
• Season each salad with some freshly ground black pepper.

Steps:

• Remove and discard any tough stems from watercress. Rinse and pat or spin dry. There should be about 4 cups of leaves. Put leaves in a bowl.
• Cut endive lengthwise into thin strips and add to watercress. Add onion and chopped egg.
• Sprinkle salad mixture with vinegar, oil, salt and pepper and toss.

Steps:

• In a bowl soak celery and onion in ice and cold water 15 minutes and drain. Pat celery and onion dry and in a salad bowl toss with watercress.
• In a small bowl whisk together vinegar and mustard and add oil in a slow stream, whisking until emulsified. Stir in olives and capers and season with salt and pepper.
• Pour vinaigrette over salad and toss well.

Steps:

• Trim off and discard tough ends of watercress. Rinse leaves and tender stems. Drain well and pat dry.
• Put mustard, vinegar, salt and pepper in salad bowl. Blend with wire whisk. Add oil, beating with whisk.
• Add watercress, eggs and onion. Sprinkle with parsley and toss.