Watercress With Sardines Tarragon And Clementines Recipes
WATERCRESS WITH SARDINES, TARRAGON, AND CLEMENTINES
The toasted pumpkin seeds and sardines make this a crunchy, healthy midday meal.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 10
Steps:
- Whisk lemon zest and juice with olive oil. Season with salt and pepper.
- Arrange watercress, red onion, and tarragon on a platter.
- Top with clementine slices, sardines, and pumpkin seeds. Season with salt and pepper. Drizzle with vinaigrette, and adjust seasoning, as necessary.
Nutrition Facts : Calories 625 g, Fat 54 g, Fiber 2 g, Protein 22 g, SaturatedFat 8 g
SARDINES & WATERCRESS ON TOAST
A low-fat lunch that's high in omega 3. You could use any oily fish if you don't have sardines
Provided by CJ Jackson
Categories Lunch, Main course
Time 10m
Number Of Ingredients 6
Steps:
- Lightly toast the bread. Rub the cut side of the garlic over the surface of the toast and arrange the tomato slices on top. Add seasoning if you want to.
- Break up the sardines with a fork and arrange on top. Pile on the watercress and drizzle with balsamic vinegar.
Nutrition Facts : Calories 202 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.85 milligram of sodium
CHICKEN, WATERCRESS, AND AVOCADO SANDWICH WITH TARRAGON AïOLI
Categories Sandwich Chicken Garlic Leafy Green Poultry Sauté Dinner Lunch Mayonnaise Lemon Avocado Winter Tarragon Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Whisk mayonnaise, 2 tablespoons oil, tarragon, vinegar, minced garlic, and lemon juice in small bowl to blend well. Season aioli with salt and pepper.
- Place chicken breasts between sheets of waxed paper. Using rolling pin, flatten chicken to even 1/2-inch thickness; sprinkle with salt and pepper. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 4 minutes per side. Cool chicken, then tear into narrow 3-inch strips. Place chicken in bowl. Mix in 3/4 cup aioli; season with salt and pepper (reserve remaining aioli for another use).
- Rub 1 side of each toast slice with cut side of halved garlic. Arrange 4 toasts garlic side up. Top each with 1/4 of watercress, 1 fanned-out avocado half, and 1/4 of chicken. Sprinkle with salt and pepper; top with remaining toasts, garlic side down.
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