Watercress Endive Salad Recipes

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ENDIVE WATERCRESS SALAD



Endive Watercress Salad image

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

10 cups watercress
4 cups thinly sliced Belgian endive
3 medium navel oranges, peeled and sliced
1 medium cucumber, halved and thinly sliced
10 slices red onion, separated into rings
DRESSING:
2/3 cup canola oil
1/4 cup lemon juice
1/4 cup rice vinegar
1/4 cup olive oil
4 teaspoons Dijon mustard
2 teaspoons ground ginger
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper

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.

RED ENDIVE AND WATERCRESS SALAD



Red Endive and Watercress Salad image

The vinaigrette for this salad benefits from standing for 1 hour to let the flavors of the thyme and garlic develop.

Yield Makes 4 to 6 servings

Number Of Ingredients 10

1 tablespoon malt vinegar or cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon finely chopped fresh thyme
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup extra-virgin olive oil
1 lb Belgian endives (4 large), cut crosswise into 1-inch pieces
6 oz red endive or radicchio di Treviso, cut crosswise into 1-inch pieces, or 1 medium round head radicchio, torn into bite-size pieces
2 cups loosely packed watercress sprigs (2 ounces)

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.

JEWELED ENDIVE SALAD



Jeweled Endive Salad image

Every Christmas, friends have a huge potluck party. I wanted to bring something unique, so I topped off endive and watercress with jewel-toned pomegranate seeds. -Alysha Braun, St. Catharines, Ontario

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 10

1 bunch watercress (4 ounces)
2 heads endive, halved lengthwise and thinly sliced
1 cup pomegranate seeds (about 1 pomegranate)
1 shallot, thinly sliced
DRESSING:
1/3 cup olive oil
3 tablespoons lemon juice
2 teaspoons grated lemon zest
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large bowl, combine watercress, endive, pomegranate seeds and shallot., In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 121 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 109mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

WATERCRESS AND ENDIVE SALAD



Watercress and Endive Salad image

Provided by Pierre Franey

Categories     easy, quick, weekday, salads and dressings, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 large bunch watercress
2 heads Belgian endive
1 tablespoon lemon juice
1 tablespoon red-wine vinegar
2 teaspoons Dijon-style mustard
Salt and freshly ground pepper to taste
3 tablespoons olive oil

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, ENDIVE SALAD



Watercress, Endive Salad image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 3

2 bunches watercress
4 endive
1/2 cup mustard vinaigrette

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



Tomato, Watercress and Endive Salad image

Watercress is readily available year-round and is a perfect way to sharpen up a salad. As part of a big meal, this dish can serve as a refreshing between-course palate cleanser.

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 9

1 large head Belgian endive, leaves separated
2 cups watercress sprigs (large stems removed)
4 medium-size ripe tomatoes, cut into wedges
Raspberry Vinaigrette, recipe follows
1/4 cup seedless raspberry jam
3/4 cup extra-virgin olive oil
1/4 cup raspberry vinegar
1/2 teaspoon minced garlic
Salt and pepper

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 AVOCADO SALAD



Watercress, Endive and Avocado Salad image

Watercress, Belgian endive and red onion are tossed with avocado slices and parsley in a balsamic vinaigrette dressing.

Provided by Allrecipes Member

Time 20m

Yield 4

Number Of Ingredients 8

2 bunches fresh watercress
2 each Belgian endive
½ medium red onion
1 ripe avocado
½ cup fresh leaf parsley
½ cup Newman's Own® Balsamic Vinaigrette Dressing
1 pinch salt
½ teaspoon cracked black pepper

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.

Nutrition Facts : Calories 193 calories, Carbohydrate 10.8 g, Fat 16.6 g, Fiber 4.5 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 409.6 mg, Sugar 2.2 g

WATERCRESS, ENDIVE AND ORANGE SALAD



Watercress, Endive and Orange Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 9

1 bunch watercress, washed and drained
2 endives
2 teaspoons Dijon-style mustard
2 tablespoons red-wine vinegar
1/3 cup olive or vegetable or corn oil
Salt and freshly ground pepper to taste
1/3 cup chopped red onion
1 medium-size orange, peeled and sectioned
2 tablespoons chopped parsley

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.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 4 grams, TransFat 0 grams

WATERCRESS, ENDIVE, AND ORANGE SALAD



Watercress, Endive, and Orange Salad image

Yield Makes 6 servings

Number Of Ingredients 7

2 oranges
1 1/2 tablespoons Sherry wine vinegar
Pinch of sugar
5 tablespoons extra-virgin olive oil
1 bunch watercress, thick stems trimmed
3 large heads of Belgian endive, trimmed, thinly sliced crosswise
1/2 cup walnuts, chopped

Steps:

  • Using small sharp knife, cut peel and white pith from oranges. Cut oranges into 1 1/2-inch chunks. Set aside.
  • Whisk vinegar and sugar in large bowl to blend. Gradually whisk in olive oil. Season vinaigrette to taste with salt and pepper. Add watercress, endive, and oranges; toss to coat. Divide salad among 6 plates. Sprinkle with walnuts and serve.

WATERCRESS, ENDIVE, AND GRILLED-PEACH SALAD



Watercress, Endive, and Grilled-Peach Salad image

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

1/2 recipe Grilled Peaches
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Coarse salt and ground pepper
2 Belgian endives, trimmed and cut crosswise into 1-inch pieces
2 bunches stemmed watercress (about 8 cups)
6 ounces halved bocconcini, or sliced fresh mozzarella

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



Watercress Endive Salad With Roasted Pears and Roquefort image

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

1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
salt & freshly ground black pepper
4 large bartlett pears
1/4 cup ruby port
2 tablespoons olive oil
2/3 cup walnuts, coarsely chopped
2 bunches watercress
6 Belgian endive
8 ounces Roquefort cheese, crumbled

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

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