Watercress Endive And Goat Cheese Salad Recipes

BEET SALAD WITH GOAT CHEESE, WATERCRESS AND SHALLOT THYME DRESSING

Steps:

• Cook beets in water to cover until tender, about 40 to 45 minutes. Drain the beets and set aside to cool.
• For the dressing, whisk together olive oil, shallot, half the lemon juice, the thyme, salt and pepper. Set aside.
• While the beets are cooling, wash the watercress and trim the thicker stems from the leaves. Spread the trimmed watercress out over some paper towels to dry.
• When the beets are cool enough to handle, use a paring knife to peel off the beets skins, they should come off very easily.
• Cut the beets into quarters lengthwise and then those pieces in half crosswise.
• Place the beets and watercress in separate bowls. Divide the dressing between the 2 bowls. Toss the watercress and beets until evenly coated with the dressing.
• Spread the watercress out on a serving platter to make a bed for the beets. Crumble the cold cheese into the beets and toss gently. Spread the beets over the bed of watercress and sprinkle with remaining lemon juice. Serve immediately.

WATERCRESS, ENDIVE SALAD

Steps:

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

GOAT CHEESE AND POTATO CAKES WITH WATERCRESS-AND-ENDIVE SALAD

Steps:

• To make the cakes, place the soft goat cheese in a food processor and process until smooth. Transfer the cheese to a large bowl and add the potatoes and bread crumbs; mix until smooth. Add 1/4 cup of the grated cheese, scallions, parsley and nutmeg and toss with a fork until combined. Season to taste with salt and a few grinds of pink peppercorns.
• Using your hands, form the mixture into balls about the size of golf balls. (You should have about 12.) Flatten the balls into disks about 1/2-inch thick. Place the ground pecans on a plate and coat each disk with pecans. Heat a large skillet over medium heat and add the oil. Add the potato cakes and cook until nicely browned (lower the heat if the nuts begin to burn), about 2 minutes per side. Transfer to a plate and keep warm.
• To make the salad, whisk together the vinegar, olive oil, shallots, salt and pepper in a large bowl. Place the watercress and endive in the bowl and toss to coat. Add the remaining grated cheese and toss again.
• Divide the salad between 4 plates and top each with a few warm potato cakes and serve immediately.

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.

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.

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.

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 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.

ENDIVE AND WATERCRESS SALAD WITH QUICK PICKLED RED ONIONS

Steps:

• In a small bowl, combine the onion, lemon juice, and a pinch of salt and pepper and set aside.
• Meanwhile, chop the endives in a cross-hatched fashion, beginning at the base and working to the point. Place the endive and watercress in a large bowl. With a slotted spoon, transfer the onion to the bowl of greens. Whisk the oil in a steady stream into the lemon juice, pour over the greens, and toss, until coated well.
• Divide the salad among 4 plates and crumble the goat cheese on top.

WATERCRESS AND BELGIAN ENDIVE SALAD

Steps:

• Whisk together vinegar, garlic, sea salt, and pepper in a bowl until salt is dissolved, then add oil in a slow stream, whisking until emulsified. Toss watercress and endive with just enough dressing to coat in a large bowl, then season with salt and pepper.

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.