Spicy watercress salad recipe

Spicy watercress salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Green salad
  • Watercress salad

Watercress topped with a cucumber and chilli dressing is a spicy salad that is quick and easy to prepare.

2 people made this

IngredientsServes: 4

  • 1 cucumber, chopped
  • 1 red pepper, cut into thin strips
  • 1/2 red onion, roughly chopped
  • 4 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon dried chilli flakes
  • 1 dash hot chilli sauce
  • 2 bunches watercress, stems removed

MethodPrep:15min ›Ready in:15min

  1. Combine cucumber, red pepper, red onion, rice vinegar, sesame oil, sugar, soy sauce, chilli flakes and hot chilli sauce in a bowl.
  2. Place watercress on a serving platter or bowl. Pour cucumber mixture over watercress.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

by lutzflcat

11.7.16 The title is appropriate because it is indeed spicy. If you have any concerns at all about that, would suggest using half the red pepper flakes, then taste the dressing, and add the other half if it suits your taste. This was lunch today, it’s quick and easy to make, and I thoroughly enjoyed it. Definitely will be made again.-07 Nov 2016

Grilled Peaches and Watercress Salad

Today’s Grilled Peaches and Watercress Salad is a celebration of summer produce at its finest.

Our “Summer of Salads” continues today with a salad I just can’t get enough of.

Sweet southern peaches kissed by the sun are an ingredient I wait for all year long. Every summer is a gamble when it comes to peaches. Some years we are blessed with irresistibly juicy peaches bursting with vibrant color and tantalizing flavor. Other years we wait all season, only to find that the peach crop is mealy and bland.

Fortunately, this year the peaches are in rare form! Every single peach I’ve bitten into so far has been a flashback to the best of summer memories. Sweet, fragrant, and nostalgic.

Of course we buy them up by the bushel and use these primo peaches in every form and fashion that comes to mind.

Yet, fresh peaches ever so slightly charred on the grill, then piled on a fresh green salad is one of my favorite ways to enjoy them!

With summer salads, focusing on fresh simple flavors is always the way to go.

Today’s Grilled Peaches and Watercress Salad with Basil Vinaigrette requires only four ingredients for the salad itself… plus a few more for the dressing.

Grilling the peaches elevates their sweetness with a light smoky note. I arranged the peaches on a bed of peppery flavored watercress.

Then sprinkles toasted southern pecans and cool creamy goat cheese over the top.

The only thing that could perfect such a wondrously simple salad is a light herby vinaigrette… and maybe a pretty plate.

I made this Grilled Peaches and Watercress Salad on a Q Squared NYC Heritage Platter that is both beautiful and practical.

Q Squared dishes are thoughtfully made out of crack-resistant melamine and priced affordably to make all your summer salads the jewel of the table!

Our Grilled Peaches and Watercress Salad with Basil Vinaigrette will be on our table over and over this peach season.

Vietnamese Beef & Watercress Salad (Bo Xao Xa Lach Xoong)

Growing up, I loved hanging out at the nearby creek. I spent most of my days fishing for crawfish with a homemade fishing pole and a piece of bacon, while Mom collected watercress that grew abundantly along the muddy banks. Mom was very reluctant to cook up my catch of crawfish due to the questionable water, but she always took home the watercress where we had it in several dishes.

The most traditional and popular way to use watercress in Vietnamese home cooking is in a salad with stir-fried beef and a tangy vinegar fish sauce dressing (Bo Xao Xa Lach Xoong). This can be served as a simple appetizer or one of the many sides dishes in a traditional home cooked Vietnamese meal.

To make the salad, slice beef sirloin thinly then season with salt and pepper. Quickly pan-fry with a little vegetable oil and lots of garlic. Mix the stir-fried beef and all its juices with the watercress. The heat from the beef will wilt down the watercress and meld the flavors together. Lightly dress the salad with the fish sauce and vinegar dressing and top it with coarsely chopped roasted peanuts for a nice crunch.


    1. Cook seeds in 1 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until puffed and beginning to brown, about 4 minutes. Transfer with a slotted spoon to paper towels and reserve oil. Season seeds with salt and pepper.
    2. Whisk together vinegar, honey, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add remaining 1/3 cup olive oil and reserved oil from skillet in a slow stream, whisking until emulsified.
    3. Divide greens and cheese among salad plates. Cut off 2 opposite sides of each pear (reserve for another use), leaving a 1/2-inch-thick lengthwise center slice with stem and core. Arrange a pear slice on each plate and drizzle dressing over salads. Sprinkle with seeds.

    The Salad Series: Spicy Seared Flank Steak with Watercress, Vegetables, and a Tangy Sesame Vinaigrette

    WHEW! I haven’t had as much time to post due to traveling and just general life craziness, but I’ve still been keeping up with the daily salad routine, even while traveling which is actually harder than it sounds! Tonight, I decided to revisit my steak salad and create something tangy and spicy.

    I definitely recommend looking for some high quality fish sauce if you can. I have a range of cheap to high-end fish sauce and there’s SUCH a huge difference in the quality. It seems like lower-quality fish sauce lands in the really fishy, pungent territory whereas the higher-end fish sauce lands in an almost sweet, mellow flavor.


    Time to Make: 1 hour 30 minutes (60 minutes inactive)


    1½ pounds flank steak (or skirt or hanger)

    2 tablespoons olive oil, for frying

    2 teaspoons Chinese hot mustard powder

    2 tablespoons ground black pepper

    2 teaspoons flaky sea salt

    2 teaspoons light brown sugar

    1 teaspoon cayenne powder

    3 teaspoons good quality fish sauce

    4 tablespoons very hot water


    2 teaspoons light brown sugar

    1 Fresno chili (or 1 Thai chili)

    4 cups mixed greens (mesclun greens, watercress, arugula, or baby spinach)

    A few sprigs of fresh Thai basil (or mint leaves)


    Marinate the Steak: In a bowl, combine all the ingredients for the marinade and stir to combine. Taste and season with salt if desired. Note: the fish sauce will make it quite salty. Pat the steak dry and place it in a shallow bowl. Pour the marinade over the steak and turn the steak in the bowl to coat with the marinade. Chill for at least 1 hour.

    Prepare the Vinaigrette: While the steak is marinating, prepare the vinaigrette. Thinly slice the chili (discarding the seeds, if desired) and juice the lime. In a bowl, combine the olive oil, sesame oil, rice vinegar, lime juice, and brown sugar. Whisk until the sugar has dissolved. Stir in the sliced chili and season to taste with salt. Chill until ready to serve.

    Prepare Ingredients: After the steak has finished marinating, prep the rest of your ingredients. Thinly slice the cucumber and radishes. Cut the avocado in half, remove the pit, and thinly slice lengthwise, discarding the pit and the peel. Sprinkle juice from half the lime over the avocado and chill. Pick the leaves from the Thai basil or mint and set aside.

    Cook the Steak: In a large skillet, heat the 2 tablespoons olive oil over high heat until just about smoking. Using tongs, shake any excess marinade from the steak and gently transfer the entire steak to the skillet. Cook, without moving for 4-5 minutes. Flip and cook an additional 4-5 minutes, depending on how thick your steak is. For medium rare, cook to 130ºF. Remove the steak from the skillet and rest for 10 minutes before slicing thinly against the grain. Note: Cut the slices in half if your slices are very wide.

    Prepare the Salad: While the steak is resting, finish the salad. Toss the salad greens, sliced cucumbers and radishes, and the basil leaves (tearing the leaves in half before adding). Cut the other half of the lime in half.

    To Serve: Transfer the greens between plates and arrange the sliced steak on top. Serve with the sliced avocado. Enjoy!

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    Top 5 Reasons to Eat More Watercress

    1. It is low in calories while being nutrient dense.
    2. It is a good source of calcium and vitamin K for healthy bones.
    3. The bitter taste means that it is high in sulforaphane which is beneficial in cancer prevention.
    4. It contains alpha-lipoic acid, a strong antioxidant.
    5. It is easy to eat in raw form but also easy to add to stir fries, soups, sautés, pasta dishes, smoothies, pestos, or to even top a sandwich or burger.

    23 Watercress Recipes We're Just Wild About

    With its delicate stems and leaves, watercress often gets the garnish treatment. But nutritionally speaking, it offers far more than a sprinkle of peppery flavor. To maximize the crucifer's vitamin C benefits, enjoy it raw, says Bonnie Taub-Dix, a New York City-based dietitian and nutritionist. For a dose of antioxidants and calcium, harness it by the handful in these energizing recipes.

    Watercress is a small dark, leafy green with thick stems and a peppery taste that mellows once it's cooked. It's available throughout the year, but it's at its peak from April through June. When shopping for watercress, look for healthy, green leaves and sniff for a fresh, spicy scent. Store it in a plastic bag in the refrigerator for up to four days.

    Watercress makes for a delicious base for salad recipes, like this Watercress, Radicchio, and Radish Salad pictured here. All three varieties of leaves are tossed together in a classic vinaigrette made with lemon juice, Dijon mustard, and olive oil. Serve it alongside grilled chicken, burgers, or poached salmon&mdashit goes well with anything and everything. Another simple salad option is this desk-friendly Watercress Chopped Salad, which is easy to take on the go and packed with protein-rich edamame and rich, ripe avocados.

    We also like using watercress as a change in recipes where we might otherwise use spinach, such as one of the heart-healthy add-ins for this Mushroom, Parmesan, and Watercress Omelet. And it works double duty as a garnish and crunchy side for this takeout-inspired Orange Pork with Watercress Rice recipe.

    Enjoy these fresh ideas and recipes that show off the wonder of watercress.

    20+ Watercress Recipes to Make This Spring

    Cool, creamy, and loaded with fresh flavor, this is just about the most perfect summer soup we could imagine. Plus, it’s a great no-cook recipe for when the heat of summer hits and you want to keep your kitchen cool. While a large blender helps here, you could certainly prepare the soup in two batches and stir them together at the end. Serve as a light lunch or appetizer with crusty bread—or for a more substantial meal, this chilled watercress-cucumber soup is a delicious partner to our Ultimate Grilled Tomato Sandwich. In order to get sour cream that “swirls” into the soup (instead of sinking to the bottom), you’ll need to thin it out with a bit of water. In a small bowl, simply whisk together a 2-to-1 ratio of sour cream and water, and you’ll be good to go.


    Fried Calamari

    • 1 pound Cleaned Calamari
    • 1.5 cups Buttermilk
    • 2 cups All Purpose Flour
    • 0.5 cups Cornmeal
    • 1.5 tablespoons Salt
    • 2 teaspoons Paprika
    • Canola Oil

    Spicy Aioli

    • 0.75 cup Mayonnaise
    • 1 tablespoon Fresh Lemon Juice
    • 3 cloves Garlic, minced
    • 1 pinch Cayenne Pepper

    Watercress Salad

    • 1 bunch Watercress
    • 1/2 Lemon
    • Extra Virgin Olive Oil
    • Salt and Pepper


    Fried Calamari

    Spicy Aioli

    Watercress Salad

    Like this recipe? Follow @FoodForNet on Pinterest!

    One of my favorite food memories growing up was eating with my Italian grandmother in her home along the coast. For a midday snack, she would quickly batter and fry delicate rings of fresh calamari and us children would eat them piping hot, sometimes straight from the bowl in which she was cooling them.

    The smell of anything frying is enough to conjure so many people's favorite comfort food memories, and here I pay homage to the delicious dish of fried calamari and aioli my grandmother taught me to appreciate.

    Calamari is often maligned for being too tough or rubbery when it's been cooked. This recipe uses the trick of soaking it in buttermilk, which helps the calamari remain soft once it's been fried.

    Of course, the other trick to preventing the flesh from becoming too rubbery is to not overcook it in the frying process. If you can't find fresh squid where you live (make sure it's sold as ‘cleaned' or it will be a much longer process!), source the best frozen you can and place it in the refrigerator to thaw the night before.

    To prepare them cut the legs off, and chop about half of the bodies into rings roughly 1/2″ thick, and the rest into triangle shapes, which you then score with a crosshatch pattern. in buttermilk for 10 minutes, up to 8 hours.

    Meanwhile, heat about two inches of canola oil in a heavy-bottomed saucepan over medium high heat to 400 degrees F. At the same time, preheat your oven to 200 F or its lowest setting.

    Whisk together flour, cornmeal, salt, and paprika in a large bowl till well-mixed and flour is clump-free and aerated. Drain calamari from the buttermilk well, so there is not excess buttermilk which will cause clumping. Toss the pieces in the flour mixture, then using a wire mesh strainer sift off the excess flour.

    Gently submerge the squid in hot oil in small batches, just enough to fill the surface of the oil without the pieces touching each other. You want to avoid crowding the pan so that they all fry up golden and crispy otherwise, the squid will lower the oil's heat too much and you'll end up with a soggy mess!

    Pull the squid out once they are golden and crispy, after only about a minute or so– remember to not overcook them at this stage or they'll become rubbery as well! Carefully transfer to a baking sheet. Season with sea salt and place in the low oven to keep warm. Continue frying calamari in batches, being sure to maintain the fry oil temperature depending on your stove's particular heat settings.

    Blend mayonnaise, lemon juice, minced garlic, and cayenne in a small bowl, adding more of whatever ingredient you most like to taste! Set aside. Wash watercress in cold water and drain well squeeze lemon over and toss with a drizzle of olive oil.

    Serve calamari piled high on plates with the spicy aioli and watercress salad alongside. Cut lemon wedges for garnish and enjoy!

    Watch the video: Σαλάτα κοτόπουλου με σως γιαουρτιού (May 2022).