Explore by Tags

Entries tagged with 'watercress'

Wheatberry and Watercress Salad With Bacon Vinaigrette

Serious Eats Max Falkowitz Post a comment

Rendered bacon fat becomes the base of a dressing for this hearty grain salad tossed with peppery watercress. More

Leftover Lamb Sandwiches With Tapenade Mayo, Watercress, and Caciocavallo Cheese

Serious Eats J. Kenji López-Alt 1 comment

These lamb sandwiches with caciocavallo cheese, watercress, and an olive-anchovy mayonnaise are a great way to use leftover lamb as a distinct and hearty meal. More

Quinoa Salad with Watercress, Oranges, Avocado, and Almonds, with Citrus Vinaigrette

Serious Eats Jennifer Segal Post a comment

Start the new year off right with this light and tasty quinoa salad topped with delicate greens, citrus, avocado and crunchy almonds. More

Linton Hopkins' Sauteed Georgia Trout with Watercress Puree and Mandarin Salad

Serious Eats Kate Williams Post a comment

Despite its restaurant-quality presentation, Linton Hopkins' Sauteed Georgia Trout with Watercress Puree and Mandarin Salad featured in Adam Roberts' Secrets of the Best Chefs, is a relative breeze to prepare (for a chef-y dish) and worth any extra minute of effort. The trout is simply salted and seared, skin-side down for a crisp crust and barely-cooked flesh. A puree of watercress, leeks, and cream forms the base of the dish, and the whole kaboodle gets topped with a bright, bracing salad of mandarin oranges, fennel, dill, radish, and parsley. It's a beautiful plate of food, and tastes even better than it looks. More

Chilled Watercress Soup

Serious Eats Sydney Oland Post a comment

Watercress is a light leafy vegetable known for it's light peppery flavor, and is used in salads, tea sandwiches, soups and as a light garnish on roast suppers. Related to the radish and mustard the flavor of watercress is a tad lighter than its bolder cousins, which makes it ideal for delicate preparations More

Dinner Tonight: Grilled Sausage Salad with Quick Apple Compote and Watercress

Serious Eats Nick Kindelsperger Post a comment

The sausages are broiled quickly then covered with mustard, which helps cut through much of the fat. The apple compote obviously adds some sweetness but some cinnamon and ginger also give it depth. The crunchy, bitter watercress fights valiantly against all of it, making for a stunning and quick dinner. More

Cook the Book: Watercress & Curly Endive Salad with Croutons

Serious Eats Caroline Russock Post a comment

When combined, the peppery cress and tender, pleasingly bitter frisée creates a salad that's worlds away from the dull mesclun mixes we've become used to. These are salad greens that really taste like something—they don't act solely as a vehicle for other ingredients or a particularly intriguing dressing. It's a salad that's all about the lettuce, and this time of year, it's just right. More

Cook the Book: Beef Tenderloin with Horseradish and Watercress Rolls

Serious Eats Caroline Russock 5 comments

The menu that Bloomfield choose for Coco, typical of her cooking, focuses on fresh ingredients prepared simply and seasoned aggressively. The starter, Beef Tenderloin with Horseradish and Watercress Rolls, spotlights a mix of influences: watercress and horseradish from the UK, balsamic and olive oil from Italy, and rich crème fraiche from France. The dish has elements of a carpaccio with arugula, a Sunday roast, and a simple steak and salad combo. More

Watercress Soup

Serious Eats Caroline Russock Post a comment

The following recipe is from the January 27 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Watercress is something that I usually pass by in the market, but more and more I've... More

Dinner Tonight: Watercress and Broccoli Salad with Dried Cranberries

Serious Eats Nick Kindelsperger Post a comment

One of the simplest little tricks I picked up this year came from Larousse Gastronomique, which taught me the wonders of a basic vinaigrette. I had always confined them to the traditional lettuce salad, but that big book urged me... More

Dinner Tonight: Puréed Watercress

Serious Eats Nick Kindelsperger 2 comments

My fiancée was plowing through my old copy of Ruch Reichl's Garlic and Sapphires last week when she started rattling off the recipe to the above-mentioned dish. As she went on about the few ingredients, the short cooking time, and... More

More Posts