PICTURE OF WATERCRESS LEAVES RECIPES
WATERCRESS SALAD RECIPE | SOUTHERN LIVING
Watercress has a unique spicy flavor that can bring a fresh and zesty touch to any dish. Though it may look dainty and delicate, the leafy green is great to try in salads, soups, and sandwiches. Watercress is available year-round, but it peaks from April through June. This dark, leafy green has thick stems and a peppery taste that can be mellowed when cooked. When shopping for a fresh salad, like this recipe, look for healthy, green leaves and smell for a fresh, spicy scent. In this salad, a simple vinaigrette with Dijon mustard for tanginess and coriander seeds for flavor results in a light salad that's great to accompany any dinner. Coriander seeds have a warmer, spicier flavor (especially when toasted and crushed in this recipe). Along with the watercress, frisee mixes up the salad base. One reason why including frisee in any salad is a good idea is because its bitter flavor adds just the right balance and accent to the flavors in the dressing. Pair this salad with grilled chicken or steak and some roasted vegetables for a hearty meal—or serve it alongside an easy sheet pan supper (our favorite weeknight trick!). If you're in charge of bringing the salad to a family dinner or fun cookout, go ahead and make this for a quick fix that will be a subtle crowd-pleaser every time. Quick tip: seasoning a salad well with salt and pepper is not something to skip! They are the perfect finishing touch.
Provided by Larry McGuire, McGuire Moorman Hospitality
Categories Salad
Yield Serves 8
Number Of Ingredients 11
Steps:
- Combine the olive oil, apple cider vinegar, sugar, Dijon mustard, and coriander seeds in a bowl. Season the mixture with salt and pepper. Mix the watercress, frisee, red onion, and parsley leaves in a salad bowl. Add the dressing, toss to coat, and season the salad with salt and pepper to taste.
WATERCRESS SOUP RECIPE - FOOD.COM
Richard Grausman created his lighter version of the classic French watercress soup in his book, "At Home With The French Classics." The traditional soup is thickened with potatoes; this is thickened with zucchini. I in turn adapted his recipe somewhat. Use the leaves from one bunch of watercress. PLEASE NOTE: this soup is WW friendly, even though it is not titled or categorized as such. To make the soup @ zero points, I use no fat and just boil the leeks (can sub white onion) in the broth. I usually add a little olive oil to the bowl just before serving, so if you do that, remember to count points for the oil or butter you use.
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Remove the leaves from one bunch of watercress and set them aside. Discard the watercress stems.
- Make sure the leeks are in small dice that will cook up quickly.
- Place butter, leeks and chicken broth in a saucepan.
- Bring to a boil, lower heat and simmer 4-5 minutes.
- Add zucchini, cook several minutes more, until zucchini is just tender.
- Add salt and pepper, stir.
- Add watercress and reduce heat. Simmer 1 minute until watercress wilts.
- Remove from heat and purée in a blender.
- Correct seasoning.
- Just before serving, stir in optional cream OR optional virgin coconut oil.
- Serve hot, warm or cold.
- NOTE 1: Because the traditional French soup is pale green, Richard Grausman used peeled zucchini to create a paler shade of green. You could leave the zucchini unpeeled, thereby giving the soup a darker green color.
- NOTE 2: I am now using almond milk successfully instead of cream. Try Almond Breeze original unsweetened.
- NOTE 3: See my description for making this soup Weight Watcher friendly.
Nutrition Facts : Calories 234.6, FatContent 8.4, SaturatedFatContent 3.6, CholesterolContent 19.1, SodiumContent 498.5, CarbohydrateContent 30.3, FiberContent 3.9, SugarContent 13.9, ProteinContent 11.7
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