Type what you have

Ingredients

• ✓ watercress
• heart of palm
• mango
• avocado
• onion
• cilantro
• rice wine vinegar
• sugar
• black pepper
• salt

Instructions

1. 1 Combine hearts of palm, mango, avocado, watercress, onion, and cilantro together in a bowl.
2. 2 Whisk vinegar, sugar, black pepper, and salt together in a bowl; pour over salad and toss to coat.

By stephanie boyer

Ingredients

• ✓ watercress
• bean sprout
• soft tofu
• tuna
• tomato
• pickled radish
• onion
• garlic
• sesame oil
• soy sauce

Instructions

1. 1 Layer the bean sprouts, tofu, tuna, watercress, tomatoes, and Japanese pickled radish in a 9x13-inch baking dish. Set aside. Place the onion in a bowl.
2. 2 Heat the garlic in the sesame oil in a skillet over medium heat until garlic is browned and fragrant, about 5 minutes. Remove garlic slices, then pour the hot oil over the onion. Stir in the soy sauce and pour dressing over the salad.

By Emi Goya

Ingredients

• ✓ watercress
• cranberry
• red wine vinegar
• balsamic vinegar
• garlic
• salt
• olive oil
• fennel
• radicchio
• pecan

Instructions

1. 1 In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
2. 2 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.

By Allrecipes Member

Ingredients

• ✓ watercress
• cucumber
• red bell pepper
• red onion
• rice vinegar
• sesame oil
• sugar
• soy sauce
• red pepper flake
• hot pepper sauce

Instructions

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

By Herbivore

Ingredients

• ✓ watercress
• ginger
• lime juice
• fish sauce
• sugar
• salt
• pepper
• olive oil
• garlic
• lime zest
• red chile pepper
• cilantro stem
• cilantro leaf
• tuna steak
• cherry tomato
• red chile pepper

Instructions

1. 1 Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature.
2. 2 Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness.
3. 3 Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.

By Alex Bluett

Ingredients

• ✓ watercress
• water
• onion
• tomato
• milkfish
• eggplant
• green bean
• white radish
• okra
• green chile pepper
• tamarind powder
• salt

Instructions

1. 1 Pour water into a pot. Add onions and tomatoes, cover, and bring to a boil. Add milkfish, eggplants, beans, radishes, okra, and green chile peppers. Boil for 5 minutes. Stir in watercress and tamarind powder. Cover, reduce heat, and season with salt. Boil for 5 minutes until fish is cooked through.

By Menewdewonhall

Ingredients

• ✓ watercress
• peanut sauce
• ginger root
• garlic
• soy sauce
• chicken breast
• peanut oil
• bean sprout
• snow pea pod
• green onion
• cilantro
• carrot
• spring roll wrapper

Instructions

1. 1 Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add chicken and mix until coated. Cover and refrigerate for 30 minutes.
2. 2 Heat 1 teaspoon peanut oil in a wok over medium heat. Add bean sprouts, snow peas, and green onions and cook until heated but still crisp, 3 to 4 minutes. Remove from the heat.
3. 3 Transfer bean sprout mixture to a large bowl; mix in watercress and cilantro. Use a vegetable peeler to peel long strips carrot into the bowl. Add remaining 1 teaspoon soy sauce and toss to coat.
4. 4 Heat remaining 1 teaspoon peanut oil in the wok over medium heat. Add marinated chicken; cook and stir until no longer pink in the center and the juices run clear, about 10 minutes.
5. 5 Fill a large bowl with hot water. Submerge one wrapper in the bowl and hold until soft and pliable, about 2 seconds. Lift wrapper, let excess liquid drip off, and place onto a work surface. Place two large spoonfuls chicken and a small handful vegetable mixture into the center of the wrapper. Fold in the two sides, then fold the bottom up and over the filling; roll to seal. Repeat to make remaining spring rolls.
6. 6 Serve with remaining 1/2 cup peanut sauce for dipping.

By Rebecca V

Ingredients

• ✓ watercress
• butter
• onion
• celery
• water
• stilton cheese
• black pepper
• salt

Instructions

1. 1 Melt the butter in a large pot over medium low heat. Add the onions and saute for 10 minutes, or until onion is translucent.
2. 2 Add the celery and the water. Cover and bring to a boil, then reduce heat to low and simmer for 30 minutes, or until celery is soft.
3. 3 Add 2 1/2 ounces of the Stilton cheese to the soup and mix well. Puree the soup in small batches in a blender or food processor and transfer it to a clean pot. Season with freshly ground pepper and salt to taste. Stilton can be very salty, so beware!
4. 4 Pour into individual bowls, sprinkle with the remaining cheese and garnish with the watercress.

By Sarah Lai

Ingredients

• ✓ watercress
• quinoa
• water
• kumquat
• cilantro
• olive oil
• lemon juice
• kosher salt
• pear
• cucumber

Instructions

1. 1 In a medium saucepan, combine the quinoa and water and bring to a boil. Simmer over low heat stirring often, until tender, about 12 minutes. Drain and cool completely.
2. 2 In a small bowl, combine the kumquats, cilantro, olive oil, lemon juice and salt. Allow to steep for 5 minutes.
3. 3 In a large bowl, combine the quinoa, pear and cucumber. Add the dressing and toss well. Add the watercress and toss again and serve.

By Barrett

Ingredients

• ✓ watercress
• apple
• lemon juice
• grape
• celery
• green onion
• mayonnaise
• yogurt
• apple juice
• celery seed
• walnut

Instructions

1. 1 In a large bowl, combine the apples and lemon juice. Add the grapes, celery, and green onions; toss.
2. 2 In a small bowl, whisk together the mayonnaise, yogurt, apple juice and celery seeds. Spoon over the apple mixture, and toss gently.
3. 3 Wash the watercress, and dry thoroughly. Arrange greens on individual salad plates. Mound the apple mixture on top, and sprinkle with the walnuts.

By Barrett

Ingredients

• ✓ watercress
• chicken broth
• water
• cheese tortellini
• scallion
• hot red pepper sauce
• romano cheese
• black pepper

Instructions

1. 1 Stir broth and water together in a pot; bring to a boil.
2. 2 Stir frozen tortellini into broth mixture and cook, occasionally stirring, until tortellini floats to the top and filling is hot, 6 to 8 minutes. Stir watercress and scallions into broth mixture and cook until watercress wilts, about 2 minutes. Add hot pepper sauce.
3. 3 Sprinkle with Romano cheese and black pepper to serve.

By apotherix

Ingredients

• ✓ watercress
• sea scallop
• orange liqueur
• pate
• sea salt
• black pepper
• orange marmalade
• butter

Instructions

1. 1 Rinse scallops and pat dry with paper towel. Pour all but 1 tablespoon Grand Marnier® into a glass or ceramic bowl and add scallops; marinate for 1 hour. Reserve remaining 1 tablespoon Grand Marnier®.
2. 2 Drain scallops and pat with paper towels until very dry. Let rest at least 15 minutes. Sprinkle with salt and pepper on both sides. Sprinkle fois gras slice with salt and pepper on both sides.
3. 3 Combine Seville orange marmalade and reserved Grand Marnier® in a small nonstick pot over very low heat until marmalade has thickened and has the consistency of chutney, 5 to 10 minutes.
4. 4 Melt butter in a nonstick skillet over medium-high heat until it sizzles. Add scallops and pan-fry until well caramelized, 1 to 2 minutes. Flip scallops and pan-fry for 1 more minute. Remove from heat and transfer to a serving plate.
5. 5 Meanwhile, quickly sear fois gras in a small nonstick saucepan over medium-high heat on both sides, about 30 to 40 seconds per side; do not overcook! Remove from heat and transfer to a small plate. Cut into 6 equal pieces with a sharp knife.
6. 6 To assemble, top each scallop with a slice of fois gras, 1/2 teaspoon marmalade, and a sprig of watercress.

By Linda Loves Food

Ingredients

• ✓ watercress
• pork loin
• soy sauce
• water
• ginger root
• black pepper
• bean sprout
• firm tofu

Instructions

1. 1 Place pork in a wok or skillet over medium heat. Cook and stir until pork is browned on all sides, about 5 minutes. Stir in the soy sauce, water, ginger, and black pepper; bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until meat is tender, about 40 minutes.
2. 2 Stir in the watercress and bean sprouts, and continue to simmer until tender yet still crisp, about 10 minutes more. Mix in the tofu, cover, and simmer 5 minutes more.

By Keani

Ingredients

• ✓ watercress
• lime juice
• sugar
• ginger root
• vegetable oil
• salt
• black pepper
• watermelon
• cantaloupe
• almond

Instructions

1. 1 Whisk lime juice, sugar, and ginger together in a large bowl; gradually whisk in oil and season with salt and black pepper.
2. 2 Add watermelon, cantaloupe, and watercress to vinaigrette; toss to coat. Sprinkle servings with sliced almonds.

By Barrett

Ingredients

• ✓ watercress
• firm tofu
• bean sprout
• grape tomato
• tuna
• green onion
• soy sauce
• olive oil
• sugar
• sesame seed
• garlic
• ginger

Instructions

1. 1 Cut watercress into 1 1/2-inch lengths. Combine watercress, tofu, bean sprouts, tomatoes, tuna, and green onion in a large bowl.
2. 2 Whisk shoyu, oil, sugar, sesame seeds, garlic, and ginger together in a bowl; drizzle over salad (a little goes a long way) and toss well before serving.

By getinmybelly

Ingredients

• ✓ watercress
• avocado
• bacon
• blue cheese
• egg
• turkey meat
• tomato
• iceberg lettuce
• mustard
• white sugar
• black pepper
• salt
• garlic
• worcestershire sauce
• lemon juice
• olive oil
• vegetable oil
• water
• red wine vinegar

Instructions

1. 1 Combine red wine vinegar, water, vegetable oil, olive oil, lemon juice, Worcestershire sauce, garlic, salt, pepper, sugar, and mustard together in a bowl until dressing is smooth.
2. 2 Place chopped lettuce and watercress in a large salad bowl. Arrange tomatoes, turkey, eggs, blue cheese, bacon, and avocados on top. Add desired amount of dressing before serving and toss.

By Peach822

Ingredients

• ✓ watercress
• lemon
• black pepper
• salt
• olive oil
• lemon juice
• tarragon
• dill
• black pepper
• salt
• lemon zest
• lemon juice
• creme fraiche
• salmon
• lemon zest
• olive oil
• shallot
• lemon juice
• honey

Instructions

1. 1 Whisk honey, 1 tablespoon lemon juice, shallot, 1 1/2 teaspoon olive oil, and 1/4 teaspoon lemon zest together in a shallow baking dish. Add salmon fillets and turn to coat. Cover and refrigerate until flavors combine, 15 minutes to 1 hour.
2. 2 Whisk creme fraiche, 1 1/2 teaspoon lemon juice, 1/4 teaspoon lemon zest, salt, and pepper together in a small bowl to make lemon-pepper sauce.
3. 3 Toss watercress, dill, and tarragon with 2 teaspoons lemon juice and 2 teaspoons olive oil in a bowl to make salad. Season with salt and pepper.
4. 4 Set an oven rack in the top part of the oven and preheat to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; brush with remaining 1 teaspoon olive oil.
5. 5 Transfer salmon fillets, with marinade, to the prepared baking sheet.
6. 6 Bake in the preheated oven until salmon is just opaque in the center, about 15 minutes.
7. 7 Serve salmon with some salad and sauce on top. Serve remaining sauce on the side. Garnish with lemon wedges.

By Bilal Maassarani

Ingredients

• ✓ watercress
• ground pork
• water chestnut
• green onion
• oyster sauce
• sesame oil
• garlic
• soy sauce
• white pepper
• salt
• dumpling skin
• shrimp

Instructions

1. 1 In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
2. 2 Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
3. 3 To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.

By Vivian Lee

Ingredients

• ✓ watercress
• chicken breast
• white sugar
• soy sauce
• mirin
• vegetable oil
• ginger
• carrot
• onion
• bamboo shoot
• mushroom
• rice noodle

Instructions

1. 1 Cut chicken meat into bite size pieces. In a medium bowl combine the sugar, soy sauce, and mirin wine. Mix well, and set aside.
2. 2 In a skillet or wok, heat oil over medium-high heat. Squeeze juice from grated ginger into wok, add grated ginger, and stir fry until brown. Discard ginger fibers. Increase heat to high, and stir in chicken. Season with soy sauce mixture, and cook for 2 more minutes.
3. 3 One at a time add the carrots, onions, bamboo shoots, mushrooms, and watercress. Stir after each addition. Add rice noodles; cook, stirring, for about 3 more minutes, or until done.

By Jim

Ingredients

• ✓ watercress
• shallot
• olive oil
• salt
• pepper
• beef broth
• port wine
• tomato paste
• beef tenderloin roast
• thyme
• bacon
• butter
• flour

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
2. 2 In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
3. 3 Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
4. 4 Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
5. 5 Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
6. 6 Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.

By Christine L

Ingredients

• ✓ watercress
• chicken
• corn
• green olive
• raisin
• carrot
• celery
• green apple
• heavy cream
• mustard
• white sugar
• salt
• black pepper
• parsley
• lettuce leaf
• potato stick

Instructions

1. 1 Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
2. 2 Stir cream and mustard together in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley.
3. 3 Arrange lettuce leaves and watercress on a platter and spoon chicken salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until ready to serve.

By Mia

Ingredients

• ✓ watercress
• tomato
• cooking oil
• black pepper
• salt
• lime
• red onion
• salt
• white sugar
• rice vinegar
• beef top sirloin
• hoisin sauce
• soy sauce
• sesame oil
• fish sauce
• white sugar
• oyster sauce
• garlic

Instructions

1. 1 Whisk garlic, oyster sauce, 1 1/2 tablespoons sugar, fish sauce, sesame oil, soy sauce, and hoisin sauce together in a bowl; add beef. Marinate beef in refrigerator for at least 1 hour.
2. 2 Whisk vinegar, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt together in a bowl until vinaigrette is smooth; add onion. Refrigerate for 10 minutes to pickle the onion.
3. 3 Whisk lime juice, 1/2 teaspoon salt, and black pepper together in a bowl until dipping sauce is smooth. Transfer dipping sauce to ramekins.
4. 4 Heat cooking oil in a wok or large skillet over high heat until oil starts to smoke; add beef. Cook in a single layer until beef is seared, about 2 minutes. Cook and stir (or "shake") until beef reaches desired doneness, 2 to 4 minutes.
5. 5 Spread watercress onto a serving plate and top with tomatoes. Drizzle vinaigrette over tomatoes and layer beef onto watercress; top with onion. Serve dipping sauce on the side.

By Buck

Ingredients

• ✓ watercress
• sweet potato
• olive oil
• cumin seed
• salt
• black pepper
• cashew
• feta cheese
• spinach
• arugula
• cilantro
• olive oil
• balsamic vinegar
• white sugar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine sweet potatoes, olive oil, and cumin seeds on a roasting tray, season with salt and pepper, and toss to coat. Spread cashews onto a baking sheet.
3. 3 Roast potatoes in the preheated oven until soft and slightly colored at the edges, 30 to 45 minutes, stirring after 20 minutes.
4. 4 At the same time, toast cashews in the oven until they start to turn golden brown and become fragrant, 10 to 15 minutes. Chop when cool enough to handle.
5. 5 Meanwhile, whisk oil, vinegar, sugar, salt, and pepper for dressing in a small bowl.
6. 6 Divide feta cheese, spinach, arugula, watercress, and cilantro among 3 plates. Top with warm sweet potatoes and cashews. Pour dressing over top and serve.

By Melanie Booth

Ingredients

• ✓ watercress
• olive oil
• leek
• sunchoke
• celery
• carrot
• garlic
• salt
• black pepper
• bay leaf
• tarragon
• vermouth
• vegetable broth
• butter
• mushroom
• tarragon

Instructions

1. 1 Heat the olive oil in a large pot over medium heat. Cook and stir the leek in the hot oil until translucent, 5 to 7 minutes. Stir the sunchokes, celery, carrot, and garlic into the leeks. Season the mixture with salt and pepper. Add the bay leaves and 1/2 bunch chopped tarragon. Increase the heat to high; cook and stir until the vegetables are hot, 2 to 3 minutes.
2. 2 Pour the vermouth into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add the vegetable broth, reduce heat to medium-low, and bring the mixture to a simmer; cook until the vegetables are completely tender, about 30 minutes. Reserving a few sprigs for garnish, add the watercress to the soup; allow the watercress to wilt in the hot soup, about 5 minutes.
3. 3 While the soup simmers, melt the butter in a skillet over medium heat. Add the mushrooms to the melted butter, season with salt and pepper, and cook until completely tender, about 5 minutes. Stir in the remaining tarragon and set aside.
4. 4 Remove and discard the bay leaves. Reserve about 1/3 of the soup in a separate pot. Pour the other 2/3 of the soup into a blender in batches, filling the pitcher no more than halfway full. Holding the lid of the blender with towel, carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into the pot with the unblended portion. Serve in bowls, topping each with a large spoonful of the cooked mushrooms and a sprig of watercress.

By cameal