WATERCRESS AND ENDIVE SALAD WITH PEARS AND ROQUEFORT
Pears go wonderfully with all types of blue cheese, whether Roquefort, Stilton, Gorgonzola or an American blue such as Maytag.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, salads and dressings
Time 10m
Yield Serves four
Number Of Ingredients 13
Steps:
- Peel, core and thinly slice the pear. Cut the slices in half so they're not too long. Toss with the lime juice.
- Combine the pears, pecans, watercress, endive, blue cheese and tarragon in a large bowl. Whisk together the vinegar, mustard, salt, pepper, olive oil and walnut oil. Toss with the salad, and serve.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 15 grams, Carbohydrate 10 grams, Fat 20 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 319 milligrams, Sugar 5 grams, TransFat 0 grams
ENDIVE AND PEAR SALAD
Provided by Susannah Locketti
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Clean the endive with a dry paper towel and slice off the bottom to separate the leaves. Arrange the leaves around the edge of a large platter. Fill the inside with torn romaine leaves. Cut the pear into thin slices and arrange throughout the platter. Sprinkle the gorgonzola and walnuts on top and season with pepper.
- In a small microwave-safe bowl, combine the jam and balsamic vinegar and heat for several seconds until warm. Stir with a small whisk. Drizzle the dressing over the salad.
- From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.
ENDIVE, PEAR, AND ROQUEFORT SALAD
Steps:
- Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
- In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.
PEAR, ENDIVE AND WATERCRESS SALAD
Categories Salad Vegetarian Goat Cheese Pear Winter Endive Bon Appétit
Yield Serves 6
Number Of Ingredients 12
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 GRILLED-PEACH SALAD
This summer salad has it all -- crunchy, peppery greens; soft, smooth cheese; and sweet, smoky, slightly caramelized peaches hot off the grill.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 7
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.
ENDIVE WATERCRESS SALAD
Two kinds of greens and cucumber and orange slices are coated with a light ginger dressing in this recipe.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 226 calories, Fat 21g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.
ENDIVE AND PEAR SALAD
Categories Salad Appetizer No-Cook Vegetarian Quick & Easy Pear Winter Raw Endive Gourmet Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a small bowl whisk together oil, vinegar, and salt and pepper to taste. Halve and core pear and thinly slice lengthwise. Cut endives crosswise into 1/2-inch-wide slices and tear chicory into bite-size pieces. In a bowl toss greens with pear and vinaigrette.
WATERCRESS AND ENDIVE SALAD
Provided by Pierre Franey
Categories easy, quick, weekday, salads and dressings, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 181 milligrams, Sugar 0 grams, TransFat 0 grams
WATERCRESS, PEAR, AND CASHEW SALAD
Peppery greens, sweet fruit, and an Asian dressing reinvent a side salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together oil, lime juice, and soy sauce. Add watercress, pear, and cashews; toss to combine. Serve immediately.
Nutrition Facts : Calories 164 g, Fat 12 g, Fiber 2 g, Protein 6 g
WATERCRESS ENDIVE SALAD WITH ROASTED PEARS AND ROQUEFORT
This is a wonderful easy to assemble salad which looks stunning on a buffet table. The pears can be roasted 1 day ahead of time if stored in an air tight container in the refrigerator. If desired, replace part of the olive oil in the dressing with walnut oil. Do not substitute red wine for the port. You need the robust port flavour here.
Provided by Chef Regina V. Smith
Categories < 60 Mins
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 457.3, Fat 32.9, SaturatedFat 8.6, Cholesterol 25.5, Sodium 623.3, Carbohydrate 32.2, Fiber 15.9, Sugar 12.1, Protein 13
PAN-ROASTED PEAR SALAD WITH WATERCRESS, PARMESAN AND PECANS
Salads can be as simple as throwing together lettuce with some dressing to fabulously delectible and worthy of a special occassion. Here's a fabulously delicious one from The Best of America's Test Kitchen 2009. Also a fit in the Paleo diet. It takes a little time due to the pears cooling in the balsamic glaze, but utilize the time well and prepare the remainder.
Provided by gailanng
Categories Pears
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- The success to the best salads is to first chill your serving plates. Place salad plates or bowls in the refrigerator while preparing. Simple as that.
- Toss the pears, 2 teaspoons of the sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl.
- Heat 2 teaspoons oil in a large skillet over medium-high heat until shimmering. Add the pears cut side down in a single layer and cook until golden brown, 2 to 4 minutes. Using a small spatula or fork, tip each pear onto its second cut side; continue to cook until the second side is light brown, 2 to 4 minutes longer. Turn off the heat, leave the skillet on the burner and add 2 tablespoons of the balsamic vinegar; gently stir until the vinegar becomes glazed and coats the pears, about 30 seconds. Transfer the pears to a large plate and let cool to room temperature, about 45 minutes. Cut each pear quarter crosswise into 1/2 inch pieces.
- Whisk the remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, remaining 2 tablespoons plus 1/2 teaspoon sugar and shallot together in a large bowl; season with salt and pepper. Add the lettuce, watercress and cooled pears to the bowl; toss and adjust the seasoning with salt and pepper to taste. Divide the salad among individual chilled plates; top each with portions of the cheese and nuts.
Nutrition Facts : Calories 702.1, Fat 32.6, SaturatedFat 7.5, Cholesterol 25, Sodium 477.7, Carbohydrate 96.9, Fiber 18.9, Sugar 62.5, Protein 16.6
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