Best 2 Watercress And Green Bean Salad Recipes

Watercress and green bean salad is a refreshing and flavorful side dish that is perfect for summer gatherings or as a light lunch. It is a simple salad to make, and the ingredients are readily available at most grocery stores. The salad is made with fresh watercress, green beans, red onion, and a tangy dressing made with olive oil, balsamic vinegar, and honey. This salad is a great way to get your daily dose of vegetables, and it is also a good source of vitamins and minerals.

Check out the recipes below so you can choose the best recipe for yourself!

GREEN BEAN, WATERCRESS AND WALNUT SALAD

Green Bean, Watercress and Walnut Salad image

Categories Salad Bean Mustard Nut Tomato Vinegar Walnut Fall Winter Watercress Parsley Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 8

Ingredients

12 ounces green beans, trimmed, halved diagonally (about 3 cups)
1/4 cup red wine vinegar
1 1/2 tablespoons Dijon mustard
1 tablespoon minced fresh parsley
1/2 cup walnut oil or olive oil
4 bunches watercress, trimmed
1 1/2 cups walnuts, toasted, coarsely chopped (about 6 ounces)
1 1/2 cups cherry tomatoes, halved

Steps:

Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to large bowl of ice water to cool. Drain; pat dry. Whisk vinegar, mustard and parsley in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover beans and vinaigrette separately; chill. Rewhisk before using.) Combine beans, watercress, walnuts and tomatoes in large bowl. Toss with enough vinaigrette to coat. Season to taste with salt and pepper.

WATERCRESS AND GREEN BEAN SALAD

Watercress and Green Bean Salad image

This bright green salad makes a perfect side for our Lamb Chops with Artichoke Hearts.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 9

Ingredients

1/2 teaspoon coarse salt, plus more for seasoning
8 ounces green beans, trimmed and cut into 1-inch pieces
2 tablespoons finely chopped shallot
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
1 Kirby cucumber, peeled, halved lengthwise, and thinly sliced
1 bunch watercress, thick stems discarded
1/4 cup packed mint leaves (large leaves torn in half)

Steps:

Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch green beans until crisp-tender, 4 to 5 minutes. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking. Drain, and set aside.
Whisk together shallot, lemon juice, and 1/2 teaspoon salt in a large serving bowl; season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified.
Add cucumber and reserved green beans to bowl; toss to coat. Add watercress and mint; gently toss. Season with salt and pepper.

Tips:

Choose fresh and tender watercress and green beans: Look for watercress with bright green leaves and no signs of wilting. Green beans should be crisp and snap easily when you break them.
Blanch the green beans briefly: This will help to retain their bright green color and crisp texture.
Use a light and flavorful dressing: A simple vinaigrette or lemon-tahini dressing will complement the delicate flavors of the watercress and green beans.
Add some nuts or seeds for extra crunch: Pine nuts, almonds, or sunflower seeds are all great options.
Serve the salad immediately: Watercress and green beans are best enjoyed fresh.

Conclusion:

This watercress and green bean salad is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its bright colors and crisp textures, this salad is sure to be a hit at your next potluck or barbecue.