an-fried green onion salad of watercress and radishes with an asian-inspired dressing.
It’s easy to fall into a meal planning rut. When things get busy it’s more convenient to stick with what we know and eat the same five meals on repeat week after week. Since adopting the habit of making a weekly meal plan I’ve noticed we tend to rotate 5-6 meals week in and week out. Right now we are on a rolling nightly theme every week: pizza night on Sundays, fish night on Mondays, lentils on Wednesdays, a frittata on Thursday and pasta on Fridays. And throw in a salad night when we really want to be lazy!
Consequently these lazy salad nights have mostly consisted of greek salads or any vegetable with arugula, but recently I decided to switch it up with a trip to the farmer’s market to see what seasonal greens inspired my weekly salad. I passed on the greens we always buy (arugula, kale, spinach) and instead landed on using a little known, but highly nutritious green: watercress.
What is watercress?
Watercress is an aquatic leafy green that packs a nutritious punch in a small little leaf. It has been named one of the most nutritionally dense foods and is a good source of vitamin A and vitamin C. There is even evidence that the antioxidants in watercress may play a role in inhibiting some forms of cancer, which makes it a serious nutrition rockstar!
Gimme all the greens! Green onions, that is.
After our recent trip to Korea I am officially obsessed with green onions. I have always thought of green onions (or scallions, if you prefer – yes, they are the same thing) as more of a garnish than a main event, but my travels have once again proved that my preconceived food notions can be very, very wrong. Green onion salads are found in most traditional banchan (or side dish) spreads.
In Korea green onions are often served as a side tossed in spicy sauce, but I also had them pan fried and could not wait to come home and try my hand at an asian-inspired green onion salad. The strong flavor of scallions becomes milder when cooked and when lightly pan-fried with garlic they take a simple watercress and radish salad next level with flavor. Top it with Bon Appetit’s “Best Asian Dressing Recipe” (why mess with the best? I always trust BA) and weekly salad night just got a lot more interesting.
Take a wimpy salad night next level with this asian-inspired green onion salad!Print
Flash Fried Green Onion Salad with Watercress & Radishes
Pan-fried green onion salad of watercress and radishes with an asian-inspired dressing.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Salads & Soups
- Cuisine: Asian
- 1 bunch (about 6) green onions
- 1 garlic clove, minced
- 1 tsp olive or sesame oil
- pinch salt and pepper
- 6-10 radishes, thinly sliced
- 3-4 cups watercress
- 1/2 garlic clove, grated
- 1 TBSP reduced sodium soy sauce
- 2 tsp rice vinegar
- 1/2 cup olive oil
- 1/2 tsp sesame oil
- salt and pepper to taste
- Remove green onion stalk from white bulb (be sustainable save bulb for soups or other dishes!)
- Heat oil in large pan over medium heat. Add green onion stalks and minced garlic, cooking 3-5 minutes or until onions begin to soften.
- Arrange green onions on top of salad of watercress and sliced radishes.
- For dressing: Whisk garlic, soy sauce, and vinegar in a small bowl. Gradually whisk in olive oil, then sesame oil (dressing will thicken slightly); season with salt and pepper.
- Drizzle dressing on salad and enjoy! Up the ante on the salad by adding your favorite protein; a runny egg would be a perfect protein topper for this green onion salad.
- Serving Size: 1/2 recipe (2 cups salad)
- Calories: 175