WATERCRESS, ROCKET, SWEET PEAR, WALNUT AND PARMESAN SALAD
Provided by Jamie Oliver
Time 15m
Number Of Ingredients 0
Steps:
- What a pukka combination, simple and classy. Don't try to make this when you feel like it, make it when you can buy perfect pears, otherwise it will taste naff. For 1 person I normally use around 1/2 a pear, 2 big handfuls of watercress and 2 big handfuls of rocket. If the pear skins are nice I just give them a wash, if not I remove them with a peeler. Then cut them in 1/2 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 a bowl with the watercress and rocket. The pepperiness of the leaves works so well with the sweetness of the pear. Drizzle with 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 Parmesan or pecornio, crumble your nuts over and tuck in. I love this salad with roasted meat or as a starter on its own.
WALNUT AND WATERCRESS SALAD RECIPE
Walnuts and watercress make a great pair. Here the nuts are used both as a dressing and for texture in the salad itself.
Provided by Adam Liaw
Categories Side Dish
Time 30m
Yield SERVES 4
Number Of Ingredients 8
Steps:
- Place half the walnuts in a small food processor with the vinegar, olive oil, honey, mustard and anchovies (or salt), and process to a smooth dressing. Toss the watercress, mint leaves and remaining walnuts in the dressing. Serve with Adam Liaw's yoghurt roast chicken.
WATERCRESS SALAD WITH PAPAYA AND LEMON DRESSING
Provided by Robert Irvine : Food Network
Categories appetizer
Time 32m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Microwave the lemon in a small bowl to release essential oils, and set aside until cool enough to handle. Through the feed opening of a running blender add, one at a time, the papaya, papaya seeds, Dijon mustard, vinegar, salt, pepper, and juice from the microwaved lemon. (Note: If you squeeze the lemon with the sliced side against your palm, the seeds are likely to stay in the rind.) Then with the blender still running, add the olive oil in a slow thin stream. Please note that the edible papaya seeds lend a wonderful mustard-y taste to the dressing, but are coarse in texture. If you find the texture to be too coarse for you, strain the dressing before use.
- Toss the greens, cucumber, tomatoes and papaya strings with enough of the dressing to coat, serving additional dressing on the side.
WATERCRESS SALAD WITH GRILLED ONIONS, PEPPERS AND SPICY CANDIED WALNUTS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons vegetable oil in a heavy skillet over medium heat. Add cayenne and sugar and stir until sugar dissolves. Add walnuts and stir until coated. Continue stirring until walnuts are toasted. Using a slotted spoon, transfer walnuts to foil-lined sheet and cool.
- Whisk walnut oil, vinegar and 3 tablespoons chopped fresh cilantro in a medium bowl until well blended. Season to taste with salt and pepper.
- Prepare barbecue (medium high heat). Combine 2 tablespoons vegetable oil, onion wedges and pepper strips in large bowl. Season to taste with salt and pepper. Grill vegetables until tender and blackened in spots. Transfer to large bowl. Add watercress. Toss with dressing. Arrange on platter. Garnish with candied walnuts.
WATERCRESS SALAD WITH CITRUS VINAIGRETTE
Steps:
- Place watercress in a bowl of cold water to rinse well, then dry. Whisk together the orange juice, lemon juice, and olive oil to emulsify. Add sesame seeds to vinaigrette. Toss watercress in vinaigrette to coat.
WATERCRESS, PEAR AND WALNUT SALAD WITH POPPY SEED DRESSING
Categories Salad Fruit Leafy Green Mustard Nut No-Cook Thanksgiving Quick & Easy Vinegar Pear Walnut Fall Honey Watercress Bon Appétit
Yield Serves 8
Number Of Ingredients 8
Steps:
- Whisk vinegar, mustard and honey in small bowl to blend. Gradually whisk in oil. Mix in poppy seeds. Season dressing to taste with salt and pepper.
- Toss watercress and walnuts in large bowl with enough dressing to coat. Season with salt and pepper. Divide salad among 8 plates. Toss pears with 1/4 cup dressing in small bowl. Spoon pears atop salads.
WATERCRESS SALAD WITH SHAVED BEETS, WALNUTS AND ROQUEFORT
Provided by Molly O'Neill
Categories easy, quick, salads and dressings
Time 5m
Yield Four servings
Number Of Ingredients 9
Steps:
- In a bowl, whisk together the orange juice, lemon juice, olive oil, salt and pepper. Place the watercress in a large bowl and toss with the dressing. Add the beets and walnuts. Divide among 4 plates and sprinkle with the Roquefort. Serve immediately.
WATERCRESS & BEET SALAD WITH WALNUT OIL DRESSING
This is a very attractive salad to put out on a corner of a buffet - Have either individual servings or one large platter. If it will sit for a period of time have the dressing on the side. Beautiful for a Christmas feast but good any time. I like the salad well chilled and the dressing at room temperature
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Arrange the cleaned watercress wreath like on 8 plates, and place the beet balls like berries on the wreath Dressing: In a blender or food processor beat together the vinegar, dijon mustard.
- Dressing: In a blender or food processor beat together the vinegar, dijon ,salt& pepper
- With the blender on very slowly pour in the walnut oil beat until well combined
- Just before serving drizzle the dressing over the salad.
Nutrition Facts : Calories 207.9, Fat 20.6, SaturatedFat 1.9, Sodium 68.6, Carbohydrate 5.9, Fiber 1.2, Sugar 4.6, Protein 1.2
GREEN BEAN, WATERCRESS AND WALNUT SALAD
Steps:
- Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to large bowl of ice water to cool. Drain; pat dry. Whisk vinegar, mustard and parsley in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover beans and vinaigrette separately; chill. Rewhisk before using.) Combine beans, watercress, walnuts and tomatoes in large bowl. Toss with enough vinaigrette to coat. Season to taste with salt and pepper.
WATERCRESS, AVOCADO AND WALNUT SALAD
At Pizzeria Mozza, Joe Marcos makes this lemony salad with agretti, a naturally salty Adriatic green sold at L.A. farmers' markets. Watercress is delicious, too.
Provided by StevenHB
Categories < 60 Mins
Time 31m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut each avocado into eight wedges.
- Preheat the oven to 350°. In a large bowl, combine the lemon juice and minced shallot and let stand for 10 minutes. Gradually whisk in the olive oil and season the dressing with salt and pepper.
- Meanwhile, spread the walnut halves in a pie plate and toast in the oven until golden brown and fragrant, about 6 minutes. Let the walnuts cool, transfer to a work surface and coarsely chop them.
- Lightly season the avocado wedges with salt. Add the avocado, chopped toasted walnuts and watercress to the dressing and toss well. Season the salad with salt and pepper and serve right away.
Nutrition Facts : Calories 304.4, Fat 30.2, SaturatedFat 3.8, Sodium 11.6, Carbohydrate 9.2, Fiber 5.7, Sugar 0.8, Protein 4
HERBED SPRING SALAD WITH EGG AND WALNUTS
This bright, herby, fresh-tasting salad makes a very nice accompaniment to a pan-fried breaded pork chop. Cooked beets (preferably golden) thinly sliced radishes, celery and turnips are dressed, then tossed with a mixture of zesty salad greens - use a combination of watercress, dandelion, curly endive, escarole, radicchio, mizuna, spinach, or red sorrel leaves. The components can be prepared in advance, but wait until the last minute before dressing and serving.
Provided by David Tanis
Categories salads and dressings, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice and the garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.
- Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.
- Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip and celery. Season with salt and pepper. Add dill, tarragon and half of the vinaigrette. Toss gently to coat.
- Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.
WATERCRESS, PINK GRAPEFRUIT, AND WALNUT SALAD
Steps:
- Make the dressing: Whisk together ginger, garlic, lime juice, vinegar, sesame oil, and sugar in a small bowl. Gradually add olive oil, whisking constantly until fully combined. Set aside.
- Remove peel and pith from grapefruit. Holding over a medium bowl, carve out flesh between the membranes, letting segments drop into the bowl (you should have about 3/4 cup segments). Add watercress. Pour dressing over watercress and grapefruit; toss to coat. Sprinkle with walnuts. Season with salt and pepper.
- Fit to eat recipe
- (Per serving)
- Calories: 216
- Fat: 20g
- Cholesterol: 0mg
- Carbohydrate: 8g
- Sodium: 59mg
- Protein: 4g
- Fiber: 2g
WATERCRESS AND BOSTON LETTUCE SALAD WITH WALNUTS
Categories Salad Leafy Green No-Cook Quick & Easy Low/No Sugar Walnut Watercress Gourmet
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a large bowl whisk together the lemon juice, the oil, salt and pepper to taste until the dressing is emulsified, add the watercress, the lettuce, the radishes, and the walnuts, and toss the salad well.
WATERCRESS, WALNUT, AND ROQUEFORT SALAD
Categories Salad Quick & Easy Blue Cheese Walnut Watercress Gourmet
Yield Serves 4
Number Of Ingredients 17
Steps:
- Make caramelized walnuts:
- Preheat oven to 350°F.
- In baking pan toast nuts in oven until golden and fragrant, about 10 minutes. In a small bowl stir together caramelized-walnuts ingredients and in a small nonstick skillet cook over moderate heat, stirring, until sugar caramelizes and coats nuts. Transfer mixture to a bowl and cool. Break walnuts apart.
- Make dressing:
- Mince and mash garlic to a paste with salt and in a bowl whisk with mustard and lemon juice. Add oils in a slow stream, whisking until emulsified and whisk in tarragon and salt and pepper to taste.
- Trim endive and cut into julienne strips. Discard coarse stems from watercress and toss with endive and dressing. Top salad with Roquefort and walnuts.
WATERCRESS, PINK GRAPEFRUIT, AND WALNUT SALAD
Watercress gives a simple salad zest -- and an abundance of vitamin C.Segments of pink grapefruit supply additional vitamin C and also the cancer-fightingantioxidant lycopene. Chopped walnuts offer heart-healthy alpha-linolenic acid.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Make the dressing: Whisk together ginger, garlic, lime juice, vinegar, sesame oil, and sugar in a small bowl. Gradually add olive oil, whisking constantly until fully combined. Set aside.
- Remove peel and pith from grapefruit. Holding over a medium bowl, carve out flesh between the membranes, letting segments drop into the bowl (you should have about 3/4 cup segments). Add watercress. Pour dressing over watercress and grapefruit; toss to coat. Sprinkle with walnuts. Season with salt and pepper.
Nutrition Facts : Calories 216 g, Fat 20 g, Fiber 2 g, Protein 4 g, Sodium 59 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
WATERCRESS AND WALNUT SALAD WITH HERB DRESSING
Came up with this recipe while trying to use up leftover walnuts. This simple salad works well as a starter, side or main course. The watercress makes this a wonderful complement to other peppery foods. Serves well with a peppery foothill California-style Zinfandel.
Provided by blueyedwineaux
Categories Greens
Time 8m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In small jar, mix all dressing ingredients together and let sit.
- In bowl put watercress, green onions, cheese, and walnuts.
- Toss salad mixture.
- Serve salad on plates.
- Dress salad with desired amount of dressing.
- Enjoy.
Nutrition Facts : Calories 439.6, Fat 41, SaturatedFat 10.2, Cholesterol 39.3, Sodium 460.5, Carbohydrate 5.5, Fiber 1.8, Sugar 1.2, Protein 15.5
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