WATERCRESS, ASPARAGUS AND PECORINO SALAD
Provided by Florence Fabricant
Categories easy, quick, salads and dressings, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the raisins in a dish, barely cover with warm water, add the lemon juice and set aside for 15 minutes.
- Snap the ends off the asparagus, then cut the spears on the bias in one-inch lengths. Place them in a steamer or a sieve and steam over boiling water about two minutes, just until they turn bright green. Rinse under cold water, drain them well and set aside.
- Pick the leaves off the stems of the watercress and then discard the stems.
- Arrange the watercress leaves on each of four plates. Scatter the steamed asparagus over the watercress. Drain the raisins and scatter them on, then drizzle with the olive oil. Top each serving with shavings of cheese, season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 19 grams, Carbohydrate 11 grams, Fat 28 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 421 milligrams, Sugar 7 grams
WATERCRESS PESTO WITH WHITE BEANS
Stir creamy white beans into a puree of pine nuts, watercress and Pecorino-Romano for a robust pesto.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- Put the pine nuts in a food processor and pulse until finely ground. Add the watercress, garlic, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Pecorino-Romano and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the white beans.
SEA TROUT & BUCKWHEAT SALAD WITH WATERCRESS & ASPARAGUS
Pair the nutty, earthy flavour of buckwheat with the delicate flesh of sea trout. Stems of sweet new asparagus and a creamy dressing add the finishing touch
Provided by Rosie Birkett
Categories Dinner, Fish Course, Lunch, Supper
Time 30m
Number Of Ingredients 15
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a roasting tin with foil and put the trout fillets in it, skin-side down. Rub with a little olive oil, sprinkle over the chilli flakes, season and top with the parsley. Add half the lemon, then cover the tin with foil and roast for 12-15 mins until the fish is opaque and flaking. Remove from the oven and leave to rest.
- Put the buckwheat in a pan, cover with 300ml water, add a pinch of salt and a bay leaf and bring to the boil. Skim off any scum, reduce the heat and simmer for 8 mins. Turn off the heat, cover with a lid or plate, and leave to puff up for another 10 mins.
- Put the red onion in a large bowl with a pinch of salt and squeeze over the remaining lemon. Bring a pan of salted water to the boil and blanch the asparagus for 2-3 mins until a knife goes in easily. Drain and set aside.
- Once the buckwheat has absorbed the water, tip into a sieve and rinse. While it's still warm, tip into the bowl with the onion, and add the herbs and watercress. Flake in the trout, then squeeze over the juice from the roasted lemon half and add 2 tbsp of the olive oil and season. Whisk the remaining olive oil with the crème fraîche, honey and more seasoning. Divide between plates, drizzle with the dressing and top with the asparagus and toasted pumpkin seeds.
Nutrition Facts : Calories 785 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 0.5 milligram of sodium
SPRING SALAD WITH WATERCRESS DRESSING
Savour all the flavours of an Italian spring with this salad with a British twist
Provided by Maxine Clark
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Cook the potatoes in boiling salted water for 10-15 minutes until tender. Drain and halve when cool enough to handle; set aside. Blanch the shelled broad beans and the asparagus in boiling salted water for 2-3 minutes. Drain in a sieve and cool under running cold water. Drain again, fish out the asparagus, then peel off the hard outer skins from the beans - make a nick in the tops and pop the beans out. Blanch the shelled peas in a separate pan for 1 minute. Toss the asparagus, beans, peas, potatoes and prosciutto together.
- For the dressing, put all the ingredients in a blender or food processor and blitz until really smooth and bright green. Season with salt and pepper. To serve, toss the salad leaves with a spoonful or two of dressing and arrange on plates. Pile the vegetable mixture on top, season, then drizzle over the remaining dressing and scatter with the pecorino.
Nutrition Facts : Calories 493 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1.57 milligram of sodium
WHITE PIZZA WITH SHAVED VEGETABLES AND PESTO
This fresh take on white pizza has a base of pesto and white cheeses topped with a veritable salad of all our favorite green vegetables. Peas and crispy, thin-shaved asparagus, zucchini, and leeks are topped with watercress, basil, and pecorino curls for a satisfying slice that just happens to be vegetarian.
Provided by Katherine Sacks
Categories No Meat, No Problem Vegetarian Ricotta Pizza Dinner Zucchini Leek Asparagus Pea Mozzarella Basil
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a rack in lower third of oven; preheat to 500°F. Drain ricotta in a paper towel-lined colander.
- Gently stretch dough to a 16x12" oval and transfer to a lightly oiled rimmed baking sheet. (If dough springs back, cover with plastic wrap and let rest 10 minutes, then stretch again, resting as needed.) Brush with 1 Tbsp. oil, then bake until dry and golden, about 5 minutes.
- Meanwhile, toss zucchini, leeks, asparagus, peas, salt, and 1 Tbsp. oil in a medium bowl. Whisk ricotta, mozzarella, pesto, garlic, and lemon zest in another medium bowl until smooth.
- Spread ricotta mixture over dough, then arrange vegetables over. Bake pizza, rotating pan halfway through, until cheese is melted, vegetables are roasted and tender, and crust is golden brown, 7-9 minutes.
- Meanwhile, toss watercress and basil with remaining 1 tsp. oil. Remove baking sheet from oven, then transfer pizza with a pizza peel or offset spatula to wire rack. Top pizza with watercress mixture, Pecorino, and pistachios. Let cool slightly, then cut into wedges and serve.
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