Watercress Salad Jamie Oliver Recipes

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WARM ROCKET SALAD



Warm Rocket Salad image

Warm salads can be blooming amazing or a complete disaster. First, you have got to get your hungry guests around the table before you plate up, so as soon as their bums are on the chairs, you are tossing the warm ingredients in with the rocket leaves. Boom, boom, boom on a plate and it's in front of them.

Provided by Jamie Oliver

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 medium red onions
8 whole rashers (slices) pancetta or smoked streaky bacon
Olive oil
4 sprigs thyme
A good handful pine nuts
4 big handfuls rocket (arugula)
Balsamic vinegar
A piece of Parmesan, for shaving

Steps:

  • Peel, halve, and quarter the onions then quarter again, to give you 8 pieces from each onion. Heat a frying pan and fry off the rashers of pancetta until crisp. Add a couple of lugs of olive oil to the pan, and add the sprigs of thyme, the onions, and pine nuts with a pinch of salt. Toss around and fry on a medium heat for about 5 minutes until caramelized and sweet (not black!).
  • Then, throw everything into a salad bowl with the rocket or any nice salad leaves. Drizzle generously with balsamic vinegar, this will make a natural dressing as it mixes with the olive oil. Serve with some shaved Parmesan over the top, you can use a potato peeler to do this. Munch away.

WATERCRESS, ROCKET, SWEET PEAR, WALNUT AND PARMESAN SALAD



Watercress, Rocket, Sweet Pear, Walnut and Parmesan Salad image

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.

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Servings 6
Total Time 20 mins
Category Starters
Calories 168 per serving
  • Scrub and finely slice the beets (reserving any leaves), then quarter, core and finely slice the apples.Squeeze the lemon juice into a clean jam jar.
  • Add three times the amount of extra virgin olive oil, season with sea salt and black pepper, then secure the lid and shake to emulsify.Add the rocket, watercress, pea shoots, beetroot (and beetroot leaves, if you have them) and apples to a large bowl.
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