o make the pear and watercress salad, whisk together mustard, vinegar, sugar
To make the mustard dressing, whisk together all ingredients in a bowl until well combined. Season.
Combine smoked trout, cucumbers, dill and 1/2 the dressing. Toss to combine.
In a separate bowl, combine radishes, watercress and chives. Toss with remaining dressing. Combine with smoked trout mixture and sprinkle with reserved herbs.
ubes.
To finish salad: Toss romaine and watercress with 5 tablespoons
Arrange the watercress in a circle in the center of a large plate.
Fan out the julienned pears around the edges.
Sprinkle the salad with the Bleu cheese and pecans.
In a small bowl, place the vinegar, olive oil, white pepper, sugar and salt.
Whisk everything together until the dressing is well blended.
Dribble the dressing over the salad.
Serves 4.
Easy to make; very tasty!
ith watercress and serve.
Serves 4 to 6 as a salad
Rinse the watercress and set aside to dry.<
To make the dressing, whisk together olive oil, lemon juice, sour cream and mustard. Season. Set aside.
Combine trout, cucumbers, 2 tbsp dill, radishes, watercress, chives and dressing. Toss to combine.
Serve salad topped with extra dill.
For the dressing, whisk all the ingredients in a small bowl. Set aside.
For the salad, blanch asparagus and sugar snap peas in a large saucepan of boiling water for 10 seconds. Drain and refresh under cold water. Drain well. Cut the asparagus, on an angle, into thirds and the sugar snap peas in half lengthwise. Place asparagus, sugar snap peas, shrimp, mango, tomatoes and radishes in a large bowl. Toss to combine.
Add the watercress, radicchio and pecans to the bowl. Add enough dressing to moisten the ingredients; toss gently.
eft at room temperature.
Salad: Heat the oil in a
oth sides.
Toss the watercress, radish wedges and greens and
Trim off the tough ends of the watercress and discard.
Rinse the leaves and tender stems.
Drain well.
Put mustard, vinegar, salt and pepper in salad bowl.
Blend with wire whisk.
Add oil, beating with whisk.
Add watercress, chopped egg and onion.
Toss and serve.
Mix lemon juice, vinegar, mustard and a big pinch of salt and pepper to taste in a 1-quart Pyrex measuring cup. Add capers and onion; toss to coat. Slowly add oil, pushing onion aside and beating with a small whisk or fork to form a thick dressing.
Mix watercress and half the salmon in a large bowl. When ready to serve, pour dressing over watercress and salmon; toss to coat. Arrange on salad plates, garnishing each with remaining smoked salmon.
In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.
emon-pepper sauce.
Toss watercress, dill, and tarragon with 2
Refrigerate watercress.
Put mushrooms in a shallow dish. Place salt in small bowl.
Pour vinegar over salt, stir to dissolve.
Add pepper, oil and mustard; mix well.
Pour over mushrooms.
Refrigerate 1 hour.
Pour mushrooms and dressing over watercress; toss.
Toss the watercress with the rest of the salad ingredients and throw
Puree 1/4 cup goat cheese, milk, hazelnut oil and lemon juice in a blender until smooth, about 1 minute.
Season with salt and pepper; set aside.
Cut pear in half; core.
Thinly slice lengthwise.
Arrange slices fanned out on 4 plates.
Trim lower third of watercress stems.
Toss watercress with 1/4 cup of the dressing to lightly coat.
Mound next to pears.
Drizzle remaining dressing over salads.
Crumble remaining 2 tablespoons cheese over tops.
Grind pepper to taste over salad.
Combine first 5 ingredients in a jar; cover tightly and shake vigorously.
Rinse endive lightly; pat dry and trim ends.
Arrange on salad plates; top with watercress.
Drizzle dressing over top and sprinkle with toasted walnuts.
Whisk together the vinegar, tarragon, mustard, fennel seed and olive oil.
Cut the tomatoes into 1/2 inch thick wedges. In a large salad bowl, combine the watercress, fennel and tomatoes. Toss with vinaigrette to coat, season with salt and pepper and serve.
Wash spinach and watercress and remove tough stems and