Endive And Watercress Salad Recipes

ENDIVE WATERCRESS SALAD

Steps:

• Divide watercress and endive among 10 salad plates. Arrange the oranges, cucumber and onion over salad greens. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salads.

ENDIVE AND WATERCRESS SALAD WITH APPLES AND HERBS

Steps:

• Pluck off any bruised or damaged outer leaves from the endives and then cut the heads in half lengthwise through the root ends. Holding your knife at an angle, cut the endives crosswise into 1-inch-thick slices. Discard the root ends.
• Combine the shallot, lemon juice, vinegar, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the cream and olive oil, and season with a few grinds of pepper. Taste with a piece of endive and season the vinaigrette with more lemon juice, vinegar, or salt if necessary. Set aside.
• Put the endives, watercress, apple, tarragon, chives, chervil (if using), and parsley (if using) in a large bowl. Season with salt and pepper. Gently toss the salad with just enough of the vinaigrette to lightly coat. Season to taste with more salt if necessary. Gently transfer the salad to a platter or individual serving plates. Scatter the almonds on top and serve, passing any remaining vinaigrette at the table.

WATERCRESS AND ENDIVE SALAD

Steps:

• Cut off the tough stems of the watercress and discard.
• Cut off the end of the endive and cut the head into bite-size pieces.
• Rinse watercress and endive and drain or spin dry. Put in a salad bowl.
• Put the lemon juice, vinegar, mustard, salt and pepper in a small bowl. Using a wire whisk, beat in the oil. Pour the dressing over the salad greens and toss.

WATERCRESS, ENDIVE SALAD

Steps:

• Chop and remove stems from watercress. Cut endive into cross pieces. Toss the two together and dress with mustard vinaigrette.

TOMATO, WATERCRESS AND ENDIVE SALAD

Steps:

• Arrange the endive leaves on a large platter, fanning them out from the center. Roughly chop the watercress, and sprinkle it over the endive. Top with the tomato wedges, and drizzle with Raspberry Vinaigrette, to taste. Serve immediately.
• Whisk all the ingredients together in a small bowl. Cover and chill until ready to use.

WATERCRESS, ENDIVE AND ORANGE SALAD

Steps:

• Trim off and discard the stems of the watercress and the endives. Cut the endives into 2-inch lengths.
• To make the dressing, put the mustard in a salad bowl. Add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper. Add the chopped onion. Blend well.
• Add the watercress, endive, orange slices and parsley and toss well. Serve.

PEAR, ENDIVE AND WATERCRESS SALAD

Steps:

• Slice goat cheese into 6 equal portions; form each into ball. Flatten cheese balls into 2-inch-diameter rounds. Place breadcrumbs in shallow dish. Coat cheese rounds completely with breadcrumbs. Cover and chill at least 1 hour.
• Mix vinegar, garlic clove, shallot and Dijon mustard in blender. With machine running, gradually add walnut oil. Season dressing to taste with salt and pepper. Set dressing aside.
• Heat 2 tablespoons vegetable oil in large nonstick skillet over medium-high heat. Add cheese rounds to skillet and sauté until golden, about 2 minutes per side. Transfer cheese rounds to paper towels; let drain completely.
• Toss pears, endive and watercress in large bowl with enough dressing to coat. Divide salad among 6 plates. Sprinkle walnuts over salads. Place 1 goat cheese round in center of each salad and serve.

WATERCRESS, ENDIVE AND AVOCADO SALAD

Steps:

• Wash, dry and rough chop the watercress and place in large bowl.
• Half then slice endive lengthwise in slender ribbons. Slice onion very thin. Add endive and onion to bowl.
• Remove skin and pit of avocado and cut into strips. Set aside.
• Clean and rough chop the parsley.
• Add 1/2 cup Newman's Own Balsamic Vinaigrette and toss. Add avocado and parsley, salt and pepper to taste and toss gently once more. Serve.

WATERCRESS, ENDIVE AND APPLE SALAD WITH CIDER DRESSING

Steps:

• In a bowl whisk together the cider, the vinegar, the lemon juice, the mustard, the shallot, the Worcestershire sauce, the thyme, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
• Let the dressing stand at room temperature for 30 minutes to let the flavors develop. In another bowl toss the apples, cored and cut into 1/2-inch pieces, with 2 tablespoons of the dressing.
• In a large bowl toss together the endive slices and the watercress with the remaining dressing and divide the watercress mixture among the 6 salad plates.
• Top the watercress with the apples and the almonds and garnish the plates with the reserved endive tips.

RED ENDIVE AND WATERCRESS SALAD

Steps:

• Whisk together vinegar, mustard, thyme, garlic, salt, and pepper in a large salad bowl until combined, then add oil in a slow stream, whisking until emulsified. Cover vinaigrette and let stand 1 hour.
• Add salad greens to vinaigrette and toss to coat.

WATERCRESS, ENDIVE, AND GRILLED-PEACH SALAD

Steps:

• Prepare grilled peaches; quarter each half, and set aside.
• In a large bowl, whisk together fresh lemon juice and olive oil; season with coarse salt and ground pepper.
• Add Belgian endives, stemmed watercress, and bocconcini or mozzarella. Toss to coat. Divide among plates; arrange peaches next to salad.

WATERCRESS ENDIVE SALAD WITH ROASTED PEARS AND ROQUEFORT

Steps:

• To make the dressing, whisk together the olive oil, vinegar and mustard in a bowl. Season with salt and pepper to taste.
• Preheat the oven to 400F.
• Peel pears. Cut into quarters and core. Cut each pear into approximately 10 thick slices each. Place pear slices in a bowl and toss well in the Port and the 2 tablespoons olive oil. Arrange on a heavy baking sheet in a single layer and bake for 20 minutes or until slices are just tender. Let cool.
• Place walnuts on baking sheet. Toast for 5 minutes. Watch them carefully so they do not burn.
• Remove the tough stems from the watercress. Remove cores from the endive and cut into thick slices.
• To serve, arrange watercress around the outer edge of a large serving platter with the endives in the centre. Drizzle with dressing. Top with roasted pear slices and sprinkle with toasted walnuts and crumbled Roquefort.