Spelt Wheat Pear And Watercress Salad Recipes

GRILLED CHICKEN WITH SPELT, PEAR AND WATERCRESS SALAD

Steps:

• Preheat the grill to medium heat and brush some oil onto the grates.
• Bring a medium saucepan of water to a boil. Add the spelt and return to a boil. Lower the heat to a simmer, cover, and cook until the berries are tender but not mushy, 15 to 20 minutes. Drain and set aside.
• Sprinkle the chicken all over with 1/2 teaspoon salt and some pepper. Grill until nicely marked and the chicken reaches an internal temperature of 165 degrees F, 18 to 20 minutes. Set aside to rest.
• Put the lemon juice in medium bowl. Thinly slice the pears and the fennel lengthwise with a mandoline into the bowl. Toss with the lemon juice. Add the spelt, watercress and oil . Toss to dress evenly. Season with 1/8 teaspoon salt and some pepper.
• Divide the salad and chicken evenly among four plates. Using a vegetable peeler, shave the Gruyere or Gouda cheese over each plate. Serve.

WATERCRESS, PEAR AND GORGONZOLA SALAD

Steps:

• Combine the onion, mustard, vinegar, honey, lemon juice and grapeseed oil in a food processor or blender. Purée until onion is very fine. Season with salt and pepper. Whisk in olive oil.
• Rinse and dry the watercress. In a large bowl, season watercress with salt and pepper and toss with the dressing. Arrange cheese and fruit on four salad plates and top with watercress.

WATERCRESS, PEAR AND POMEGRANATE SALAD

Steps:

• Whisk first 5 ingredients in small bowl. Season with salt and pepper.
• Combine watercress and lettuce in bowl. Pour all but 2 tablespoons dressing over; toss to coat. Divide greens among 6 plates. Arrange 4 pear wedges in spoke pattern on each plate. Drizzle 2 tablespoons dressing over pears. Sprinkle with cheese and pomegranate kernels.

WATERCRESS, FRISEE, AND PEAR SALAD

Steps:

• Preheat oven to 350 degrees. Meanwhile, in a small bowl or jar, whisk or shake vinegar and oil until thick and combined; season with salt and pepper. (Dressing can be made a day ahead and refrigerated, covered.)
• Place nuts on a rimmed baking sheet. Bake until golden brown, 7 to 10 minutes.
• In a large bowl, combine watercress, frisee, pears, and dressing; toss gently to coat. Divide among plates; sprinkle with walnut pieces.

WATERCRESS SALAD WITH PEARS AND CREAMY GOAT CHEESE DRESSING

Steps:

• Puree 1/4 cup goat cheese, milk, hazelnut oil and lemon juice in a blender until smooth, about 1 minute.
• Season with salt and pepper; set aside.
• Cut pear in half; core.
• Thinly slice lengthwise.
• Arrange slices fanned out on 4 plates.
• Trim lower third of watercress stems.
• Toss watercress with 1/4 cup of the dressing to lightly coat.
• Mound next to pears.
• Drizzle remaining dressing over salads.
• Crumble remaining 2 tablespoons cheese over tops.
• Grind pepper to taste over salad.

TROUT & SPELT SALAD WITH WATERCRESS

Steps:

• Steam the broccoli for 3 mins until al dente. Mix together the orange juice, parsley and spelt, then top with the broccoli, trout and watercress.

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, SWEET PEAR, ROCKET, WALNUT AND PARMESAN SALAD

Steps:

• If the skins are nice just give them a wash, if not remove with a peeler. Then cut them in half and deseed. It doesn`t really matter how you cut them up. Sometimes in big rough chunks, maybe sliced up or even grated.
• Then place into the bowl with the watercress and rocket. The pepperiness of the leaves works so well with the sweetness of the pear.
• Drizzle with a good extra virgin olive oil just to coat, a small squeeze of lemon juice (because the pear juice is slightly acidic but very tasty), and season well with salt and freshly ground black pepper.
• Toss all this together and serve. Shave over some Parmesan or Pecorino, crumble your nuts over.

WATERCRESS, PEAR, AND CASHEW SALAD

Steps:

• In a large bowl, whisk together oil, lime juice, and soy sauce. Add watercress, pear, and cashews; toss to combine. Serve immediately.