Watercress Frisee And Pear Salad Recipes

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, FRISEE AND PEAR SALAD

Steps:

• In a small bowl or jar, whisk or shake vinegar and oil until thick and combined.
• Season dressing with salt and pepper, dressing can be made up to a day ahead and refrigerated, covered).
• In a large bowl, combine watercress, frisee, pears (you can use either red or yellow pears)and dressing.
• Toss gently to coat.
• Divide among plates; sprinkle with walnuts.

QUICK CURRIED TURKEY AND PEAR SALAD

Steps:

• Mix the curry with the lemon juice, to dissolve. Mix in the mayonnaise. Fold in with the turkey, pears, and scallions. Season. Serve on a bed of romaine leaves.
• Wine suggestion: Bernadus Chardonnay 1997

BRIE, WATERCRESS AND BACON SALAD WITH SPICY PEAR DRESSING

Steps:

• For the salad, heat a frying pan and fry the bacon for 2-3 minutes.
• Add the croissant pieces and a little olive oil and fry until the bacon and croissants are golden-brown and crisp. Remove from the pan and drain on kitchen paper.
• Place the herbs, watercress and Brie into a bowl and mix well.
• For the spicy pear and chilli dressing, melt the butter in a small saucepan, add the chopped pear and cook for 2-3 minutes.
• Add the sugar, vinegar, chilli flakes and olive oil and cook for a further 1-2 minutes.
• To serve, place the herbs, watercress and Brie onto a plate, top with the bacon and croissant croûtons and pour over the dressing.

FRISEE SALAD WITH PEARS AND DRIED CHERRIES

Steps:

• In a large bowl, mash chutney with the back of a spoon to break up any large pieces of fruit. Whisk in vinegar, mustard, curry powder, and oil. Season with salt and pepper.
• Add frisee, pears, and dried cherries. Toss to combine, and serve immediately.

FRISéE SALAD WITH PROSCIUTTO, ROASTED FIGS, AND WALNUTS

Steps:

• Preheat oven to 350°F. Toss fresh figs with 2 tablespoons oil in bowl. Arrange figs on rimmed baking sheet. Roast until figs are tender and shiny, about 12 minutes. (Do not roast dried figs.) Cool. Cut figs lengthwise in half.
• Whisk remaining 1/2 cup oil and vinegar in small bowl to blend. Add cheese and whisk to blend. Season to taste with salt and pepper. (Figs and dressing can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature and rewhisk dressing before using.)
• Combine frisée, baby greens, watercress, prosciutto and walnuts in large bowl. Add dressing; toss to coat. Gently mix in figs. Transfer to serving bowl.

WINTER ENDIVE SALAD

Steps:

• In a large bowl, combine the endive, watercress and shallot. Sprinkle with pecans and pomegranate seeds., In a small bowl, whisk the oil, lemon juice, lemon zest, salt and pepper. Drizzle over salad; serve immediately.

PEAR AND DUCK CONFIT SALAD

Steps:

• Preheat oven to 250°F.
• Whisk together mustard, vinegar, and salt and pepper to taste in a large bowl. Add 4 tablespoons oil in a slow stream, whisking until emulsified, then whisk in shallot.
• Heat remaining tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook pecans, stirring, until golden brown. Transfer nuts with a slotted spoon to paper towels to drain, then season with salt.
• Heat skillet with any oil remaining in it over moderately high heat until hot but not smoking, then brown duck on all sides until crisp, about 5 minutes. Transfer to a cutting board and tear meat into bite-size pieces and discard bones. Keep duck warm, covered, on a baking sheet in oven.
• Halve and core pears and cut lengthwise into 1/4-inch-thick slices. Add pears, greens, duck, cheese, and nuts to dressing with salt and pepper to taste, then toss gently to combine.