Best Watercress Aioli Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED PORTOBELLO BURGERS WITH PIQUILLO PEPPER AïOLI AND WATERCRESS



Grilled Portobello Burgers with Piquillo Pepper Aïoli and Watercress image

Provided by Tony Rosenfeld

Yield Makes 6

Number Of Ingredients 16

Aioli:
1/2 cup chopped drained piquillo peppers or roasted red peppers from jar
1 tablespoon Sherry wine vinegar
2 teaspoons finely chopped fresh thyme
1 garlic clove, minced
1/2 cup purchased mayonnaise
Cayenne pepper
Mushrooms:
6 large portobello mushrooms, stemmed, dark gills scraped out
1 sweet onion (such as Vidalia or Walla Walla), cut into 1/3-inch-thick slices
Extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 large garlic clove, minced
8 ounces Idiazábal or smoked Gouda cheese, rind trimmed, thinly sliced
6 sourdough rolls (each about 4 inches in diameter), halved horizontally
1 bunch watercress, stems trimmed

Steps:

  • For aioli:
  • Puree first 4 ingredients in mini processor. Transfer to small bowl. Whisk in mayonnaise; season with salt, black pepper, and cayenne pepper. DO AHEAD: Can be made 3 days ahead. Cover; chill.
  • For mushrooms:
  • Arrange mushroom caps and onion slices on baking sheet; brush both sides with oil, then sprinkle with salt, pepper, and thyme. Turn mushrooms, gill side up, and sprinkle with garlic. Let stand at least 30 minutes and up to 2 hours.
  • Prepare barbecue (medium-high heat). Place mushrooms, gill side up, and onion slices on rack. Cook until grill marks appear, about 4 minutes. Turn vegetables over, transferring to cooler part of grill. Cover and cook until mushrooms are very tender and onion slices still retain some texture, about 8 minutes. Turn mushrooms, gill side up; top with cheese. Arrange rolls, cut side down, on grill. Cover; cook until cheese on mushrooms melts and cut sides of rolls are golden, about 1 minute longer.
  • Arrange roll bottoms on plates; spread with aioli. Top each with mushroom, onion slice, and watercress. Spread cut side of roll tops with aioli; press onto watercress.

CHICKEN BREAST SANDWICHES WITH CARAMELIZED ONIONS, WATERCRESS, AND PAPRIKA AïOLI



Chicken Breast Sandwiches with Caramelized Onions, Watercress, and Paprika Aïoli image

Categories     Sandwich     Chicken     Onion     Low Cal     High Fiber     Lunch     Spring     Summer     Grill     Grill/Barbecue     Watercress     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 6

Number Of Ingredients 12

1/2 cup mayonnaise
1 tablespoon fresh lime juice
1 teaspoon hot smoked Spanish paprika*
1 garlic clove, pressed
2 tablespoons extra-virgin olive oil plus more for brushing on rolls
2 tablespoons vegetable oil
2 pounds onions, halved lengthwise, thinly sliced crosswise (about 7 cups)
3 (8-ounce) skinless boneless chicken breast halves, cut crosswise in half
6 sourdough sandwich rolls or twelve
1/2-inch-thick slices sourdough bread
3 cups (lightly packed) watercress or arugula
* Sometimes labeled Pimentín Picante or Pimentón de La Vera Picante; available at specialty foods stores and from tienda.com.

Steps:

  • Whisk first 4 ingredients in small bowl. Gradually whisk in 2 tablespoons olive oil. Season with salt and pepper. DO AHEAD Aioli can be made 2 days ahead. Cover prepared aioli and chill.
  • Heat vegetable oil in heavy large skillet over medium-high heat. Add onions, sprinkle with salt, and cook until beginning to brown, stirring often, about 10 minutes. Reduce heat to medium and continue to cook until onions are soft and deep golden brown, stirring often, about 20 minutes longer. Season with salt and pepper. DO AHEAD: Caramelized onions can be made 2 hours ahead. Let stand at room temperature.
  • Prepare barbecue (medium-high heat). Place chicken breasts between 2 sheets of plastic wrap. Pound with mallet to 1/3-inch thickness. Sprinkle with salt and pepper. Grill chicken until cooked through, about 3 minutes per side. Transfer to work surface. Brush cut side of rolls with extra-virgin olive oil. Grill rolls, cut side down, until grill marks appear, about 1 minute. Spread rolls with some of aioli. Assemble sandwiches, dividing chicken, caramelized onions, and watercress among rolls. Serve warm.

CHICKEN, WATERCRESS, AND AVOCADO SANDWICH WITH TARRAGON AïOLI



Chicken, Watercress, and Avocado Sandwich with Tarragon Aïoli image

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

1 cup mayonnaise
4 tablespoons extra-virgin olive oil
1 tablespoon minced fresh tarragon
2 teaspoons white wine vinegar
2 garlic cloves; 1 minced, 1 halved
1 teaspoon fresh lemon juice
4 skinless boneless chicken breast halves
8 center slices country white bread (each about 5x3 inches), toasted
1 bunch watercress, stems trimmed
2 avocados, halved, pitted, peeled, each half thinly sliced but intact

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.

COURGETTE & WATERCRESS SALAD WITH GRILLED FISH & HERBED AïOLI



Courgette & watercress salad with grilled fish & herbed aïoli image

Cooking fish and teaming it with salad is perfect for a summer's day, plus we'll show you a simple, quick way to make aïoli

Provided by Jane Hornby

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 12

about 12 baby courgettes
olive oil
4 fillets white fish , skin on
juice 1⁄2 lemon
bunch mint , leaves picked
100g bag watercress (or use rocket)
2 egg yolks
1 tsp Dijon mustard
1 fat garlic clove
200ml mild olive oil
lemon juice , to taste
handful mixed soft herb (such as chives, parsley, mint, and dill) chopped, plus extra leaves to serve

Steps:

  • Heat a griddle pan. Rub courgettes in 1 tsp oil, season, then griddle until just soft. Set aside while you make the aïoli. Whizz egg yolks in a processor with the mustard, garlic and plenty of salt. Gradually add the oil until thick, then season with lemon juice. You can make this with a stick blender (see Know-how, above right). It will keep for a day in the fridge.
  • Season the fish. Heat a non-stick frying pan until very hot, add 1 tsp oil, then fry the fish, skin-side down, for 3 mins until crisp. Turn and fry the fish for just 30 secs-1 min more until it is cooked all the way through.
  • To serve, fold the herbs into the aïoli. Whisk 1 tbsp oil with the lemon juice, season, then use to very lightly dress the courgettes, mint and watercress. Pile onto plates, top with fish plus a dollop of aïoli, then scatter with herbs.

Nutrition Facts : Calories 605 calories, Fat 52 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.37 milligram of sodium

VIETNAMESE 'SHAKING BEEF' SANDWICH WITH A FIRE-ROASTED JALAPENO AIOLI, WATERCRESS AND CRISPY FRIED ONION STRINGS



Vietnamese 'Shaking Beef' Sandwich with a Fire-Roasted Jalapeno Aioli, Watercress and Crispy Fried Onion Strings image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 38

1 1/2 pounds very thinly sliced rib-eye steak*, trimmed of any excess fat, at room temperature
1 tablespoon granulated sugar, divided
1 tablespoon light brown sugar, divided
Kosher salt and freshly cracked black pepper
5 tablespoons canola oil, divided
1/4 cup rice wine vinegar
1/4 cup white wine
3 tablespoons soy sauce
1 tablespoon fish sauce
1 large red onion, medium dice
1 large red bell pepper, medium dice
1 jalapeno (stemmed, seeded, ribs removed), small dice
2 1/2 tablespoons minced garlic
4 green onion stalks, diced
4 (6 to 7-inch) baguette rolls, split
Fire-Roasted Jalapeno Aioli, recipe follows
1 large bunch or package baby watercress
1 bunch fresh cilantro sprigs
1 red bell pepper, stem, seeds and ribs removed, julienne cut
1 English cucumber, peeled and cut on diagonal into 1 1/4-inch rounds
2 jalapenos, sliced very thin (optional, but recommended)
Crispy Fried Onion Strings, recipe follows
1 large lime, cut into 8 wedges
4 large jalapenos
4 cloves garlic, papery outer layer still attached
Dash cayenne pepper
1/2 cup packed cilantro leaves
3 tablespoons fresh lime juice
1 lime, zested
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
2 cups mayonnaise
Canola oil, for frying
4 cups rice flour
4 large red onions, sliced paper-thin
Fine salt
Freshly cracked black pepper
Bunch chives, minced

Steps:

  • Preheat oven to 400 degrees F. To the meat, add half of the granulated sugar, half of the brown sugar, 1 1/2 teaspoons salt, 1 teaspoon pepper and 1 tablespoon of oil. Next, combine the remaining sugars, vinegar, wine, soy sauce and fish sauce in a bowl. Taste and add salt and pepper, if needed.
  • Divide the meat into 2 portions. Place 2 large skillets over the highest heat possible and add 1 tablespoon of oil to each skillet. When the oil begins to smoke, add 1/2 the meat in 1 layer to each pan. Let sit until a brown crust forms, and turn to brown the other side. Browning should take approximately 2 to 3 minutes total. Set aside, drain 1 skillet of excess oil and lightly wipe down with a paper towel.
  • In that skillet, add 2 tablespoons of oil over high heat. When the oil begins to smoke add the onion, bell pepper and jalapeno with a pinch of salt and pepper. Cook stirring often until lightly caramelized, about 4 to 5 minutes. Add the garlic and green onions and cook for an additional 1 to 2 minutes. While the onion mixture is finishing cooking, place the 4 baguettes in the oven for 1 to 2 minutes until lightly toasted and warmed through. Add the beef and vinegar mixture to the onions, and stir to combine. Taste and add additional salt and pepper, if desired. Keep warm while you assemble the sandwich.
  • To assemble each sandwich, spread 1 scant tablespoon of aioli on both sides of the baguette. On the bottom half, add a small handful of watercress, then 1/4 of the meat mixture, top with a small handful of cilantro, some julienne bell pepper, a few slices of cucumber, and a few slices of jalapeno. Enjoy and serve along with 2 lime wedges (which are meant to be squeezed over the meat right before eating), Crispy Fried Onion Strings, and additional aioli in a ramekin for dipping - and enjoy!
  • Heat a skillet over high heat. Add the jalapeno and garlic to the dry skillet. Cook until blackened and charred on all sides, about 10 minutes. Place in a plastic bag, seal and allow to rest for 5 minutes. Then remove the stems, most of the skin, and all of the seeds and ribs from the jalapeno, and the outer layer of the garlic. Add jalapenos and garlic to a food processor or blender with remaining ingredients. Blend, taste and adjust seasoning with additional salt, pepper and cayenne if desired and enjoy!;
  • (Makes enough for 4 sandwiches, plus extra for dipping Onion Strings) .
  • Fill a large heavy pot 1/3 full with oil and heat to 350 degrees F. Line a plate with paper towels. Place the flour in a large paper bag or bowl. Add the onions, toss well to coat and shake off the excess. Fry the onions until golden brown (you may need to do this in 2 batches if your pot isnt big enough), about 4 minutes. Remove to the paper towel lined plate, and immediately sprinkle generously with salt and a touch of pepper. Place a large mound on each plate and top with chopped chives. Serve with a ramekin of the aioli and enjoy!

BEEF CARPACCIO WITH GARLIC AIOLI AND WATERCRESS



Beef Carpaccio With Garlic Aioli And Watercress image

Carpaccio of beef was created by Giuseppe Cipriani of Harry's Bar in Venice, and has become famous throughout the world as being typical of modern Italian cuisine. There are an unlimited number of variations of this dish, but often the simpler the better. This variation tops the tender beef slices with crisp, vibrant watercress and a drizzle of garlicky aioli sauce to finish. Serve as a light lunch dish, or as an appetizer.

Provided by Poppy

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb beef sirloin
4 cloves garlic, peeled
1 large egg
1 egg yolk
1 teaspoon lemon juice
1 cup olive oil
2 cups fresh washed and dried watercress, chopped
salt and black pepper

Steps:

  • If slicing yourself, use an electric carving knife and cut the beef into paper thin slices.
  • Saute beef in 2 tsp oil for 2 minutes.
  • Arrange the watercress on plates, and top with the beef slices.
  • To make the garlic aioli, place the garlic and eggs in a blender.
  • Pulse to combine.
  • Begin to slowly add the oil into the blender top while it is blending to create a thick emulsion.
  • Once thick, remove from the blender, and add the lemon juice, salt and pepper.
  • Drizzle the sauce over the carpaccio on the plates.
  • Serve.

Nutrition Facts : Calories 1544.2, Fat 149.3, SaturatedFat 31.1, Cholesterol 352.1, Sodium 176, Carbohydrate 3.1, Fiber 0.3, Sugar 0.4, Protein 48.7

CHICKEN, WATERCRESS, AND AVOCADO SANDWHICH WITH TARAGON AIOLI



CHICKEN, WATERCRESS, AND AVOCADO SANDWHICH WITH TARAGON AIOLI image

Categories     Sandwich     Chicken     Sauté

Yield 4 servings

Number Of Ingredients 10

1 cup mayonnaise
4 TBL extra-virgin olive oil
1 TBL minced fresh tarragon (or 1 tsp dried)
2 tsp white wine vinegar
2 garlic cloves, 1 minced, 1 halved
1 tsp fresh lemon juice
4 skinless boneless chicken breast halves
8 center slices country white bread (each about 5x3 inches) toasted
1 bunch watercress, stems trimmed
2 avocados, halved, pitted, peeled, each half thinly sliced but intact

Steps:

  • Whisk mayonnaise, 2 TBL 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 TBL oil in heavy large skillet over medium-high heat. Add chicken;saute 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 watercress, 1 fanned out avocado half, and 1/4 of chicken. Sprinkle with salt and pepper;top with remaining toasts, garlic side down.

WATERCRESS AIOLI



Watercress Aioli image

Provided by Linda Wells

Categories     dips and spreads

Time 15m

Yield Two-and-a-half to three cups of mayonnaise

Number Of Ingredients 10

2 egg yolks
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
Juice of 1/2 lemon
1 clove garlic, minced
1 cup olive oil
1 cup safflower oil, or another neutral oil
1 teaspoon baking soda
1 teaspoon salt
1/2 bunch watercress

Steps:

  • Have all the ingredients at room temperture. Combine the egg yolks, mustard, red-wine vinegar, lemon juice and garlic in a bowl and whisk well. Slowly add the olive oil, whisking constantly. Then whisk in the safflower oil until the mayonnaise reaches a desirable consistency (you may not need the safflower oil at all). Should the mayonnaise become too thick, simply whisk in a tablespoon of warm water. Set aside.
  • Add the baking soda and salt to a large pot of water. Have a bowl of ice water ready. Bring the pot of water to a rolling boil and toss in the watercress. When the watercress has wilted, drain and immediately plunge it into a bowl of ice water. Drain well, squeezing out all excess water. Puree the watercress in a food processor or blender, using quick on-and-off pulses.
  • Whisk the pureed watercress into the prepared aioli. Season with salt and pepper to taste.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 27 grams, Carbohydrate 0 grams, Fat 32 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 105 milligrams, Sugar 0 grams, TransFat 0 grams

Related Topics