Watercress Walnut And Roquefort Salad Recipes

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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.

WATERCRESS AND ENDIVE SALAD WITH PEARS AND ROQUEFORT



Watercress and Endive Salad With Pears and Roquefort image

Pears go wonderfully with all types of blue cheese, whether Roquefort, Stilton, Gorgonzola or an American blue such as Maytag.

Provided by Martha Rose Shulman

Categories     easy, quick, weekday, salads and dressings

Time 10m

Yield Serves four

Number Of Ingredients 13

1 large, ripe but firm Comice or Bartlett pear
2 teaspoons fresh lime juice
2 tablespoons pecans 1 ounce, lightly toasted
1 bunch watercress, trimmed about 4 ounces
2 endives, broken into leaves
2 ounces Roquefort, Stilton or another blue cheese, crumbled
2 teaspoons chopped fresh tarragon
1 tablespoon sherry or Champagne vinegar
1/2 to 1 teaspoon Dijon mustard, to taste
Salt
freshly ground pepper
3 tablespoons extra virgin olive oil
1 tablespoon walnut oil

Steps:

  • Peel, core and thinly slice the pear. Cut the slices in half so they're not too long. Toss with the lime juice.
  • Combine the pears, pecans, watercress, endive, blue cheese and tarragon in a large bowl. Whisk together the vinegar, mustard, salt, pepper, olive oil and walnut oil. Toss with the salad, and serve.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 15 grams, Carbohydrate 10 grams, Fat 20 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 319 milligrams, Sugar 5 grams, TransFat 0 grams

WATERCRESS, WALNUT, AND ROQUEFORT SALAD



Watercress, Walnut, and Roquefort Salad image

Categories     Salad     Quick & Easy     Blue Cheese     Walnut     Watercress     Gourmet

Yield Serves 4

Number Of Ingredients 17

For caramelized walnuts:
1/4 cup walnuts
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon walnut oil*
For dressing:
1 small garlic clove
1/4 teaspoon salt
1 1/2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons walnut oil*
1 tablespoon extra-virgin olive oil
1/2 teaspoon finely chopped fresh tarragon leaves or a pinch dried tarragon, crumbled
1 Belgian endive
2 bunches watercress (about 6 cups packed)
2 ounces Roquefort, crumbled (about 1/2 cup)
*available at specialty foods shops and some supermarkets

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.

ROQUEFORT SALAD WITH WARM CROUTONS AND LARDONS



Roquefort Salad with Warm Croutons and Lardons image

Roquefort is a fantastic cheese, with a great story behind it. A few hundred years ago there was a guy out in the forest eating some cheese, when a foxy chick walked past. Not wanting to miss out, he threw his cheese into a cave to keep it safe and ran after the girl. He returned a few weeks later to retrieve his cheese and found it had gone mouldy, but in a good way, and had really matured. Ever since then, proper authentic Roquefort has to be aged in those same stone caves of Mont Combalou at Roquefort-sur-Soulzon. Genius! This salad really shows off the Roquefort, and several other great French ingredients, most of which can be found without any trouble here in the UK. It's worth getting the smoked bacon from the butcher so you have lovely extra-large hand-cut lardons for this. The kick-ass mustard dressing adds a bit of flair at the end, and ultimately, this salad is my homage to my dear French friends and that lucky man from all those years ago who invented such a great cheese and hopefully had one of the best bunk-ups of his life!

Provided by Jamie Oliver

Time 26m

Yield 4 servings (main)

Number Of Ingredients 12

Olive oil
8 ounces (1/2 pound)/250 g piece smoked bacon, the best quality you can afford, rind removed
2 thick slices sourdough bread, cut into 1/2-inch/1 cm pieces
6 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
Sea salt and freshly ground black pepper
4 large handfuls lamb's lettuce (mache), watercress, or rocket, washed and spun dry
2 large handfuls radicchio, washed and spun dry
A large handful shelled walnut halves, sliced
A bunch fresh chives, finely chopped
3 1/2 ounces/100 g Roquefort cheese

Steps:

  • ;
  • Put a large frying pan on a high heat, and once hot, add a good couple lugs of olive oil.
  • Cut your bacon into thick 1/2-inch/1 cm lardons, and add to the pan. Fry, stirring occasionally, for around 3 minutes, or until you've got a good bit of colour on the bacon and a lot of the fat has rendered out. Turn the heat down a little and add your bread to the pan, making sure you spread the croutons out so they take on some colour. Fry for another 3 minutes, or until they've sucked up all the wonderful flavour and are lovely, crisp, and golden.
  • For the dressing:
  • Put the extra-virgin olive oil, red wine vinegar, Dijon mustard, and a good pinch of salt and pepper into a clean jam jar. Put the lid on and give it a shake, then have a taste and make sure you've got the balance right. Cook's Note: You want it to be slightly too acidic at this stage, as you'll get quite a bit of saltiness from the bacon and French dressings tend to be quite sharp.
  • For the salad:
  • Once your dressing is made, get everyone around the table so they're ready to tuck in as soon as the salad is ready. Put your lamb's lettuce (mache) on a big platter, tear in the radicchio, then pour over that wonderful, thick dressing. Scatter over most of your walnuts and chives and all the croutons and lardons. Quickly mix it all up with your clean hands so that every single leaf is coated.
  • Use the tip of a knife to crumble off little nuggets of Roquefort and let them fall straight on to your salad. Finish by scattering over the rest of the walnuts and chives from a height, and tuck in!

WATERCRESS, PINK GRAPEFRUIT, AND WALNUT SALAD



Watercress, Pink Grapefruit, and Walnut Salad image

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

2 1/4 tablespoons minced ginger
1/4 teaspoon minced garlic
1 tablespoon fresh lime juice
1 1/2 teaspoons rice wine vinegar
1/4 teaspoon Asian sesame oil
1/8 teaspoon sugar
3 tablespoons extra-virgin olive oil
1 pink grapefruit
8 ounces watercress (about 2 bunches), thick stems removed
1/2 cup walnuts, coarsely chopped
1/8 teaspoon coarse salt
Freshly ground pepper

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

ROMAINE AND WATERCRESS SALAD WITH ROQUEFORT BUTTERMILK DRESSING



Romaine and Watercress Salad with Roquefort Buttermilk Dressing image

Can be prepared in 45 minutes or less.

Yield Serves 6

Number Of Ingredients 4

Roquefort Buttermilk Dressing
8 cups baby romaine leaves or bite-size pieces hearts of romaine, rinsed and spun dry
1 bunch watercress, coarse stems discarded and sprigs rinsed and spun dry (about 2 1/2 cups)
1/2 cup thinly sliced radishes

Steps:

  • In a large bowl toss together romaine, watercress, and radishes.
  • Serve salad with dressing on the side.

WATERCRESS SALAD WITH SHAVED BEETS, WALNUTS AND ROQUEFORT



Watercress Salad With Shaved Beets, Walnuts and Roquefort image

Provided by Molly O'Neill

Categories     easy, quick, salads and dressings

Time 5m

Yield Four servings

Number Of Ingredients 9

1/4 cup fresh orange juice
2 teaspoons fresh lemon juice
1 teaspoon olive oil
1 teaspoon kosher salt
Freshly ground pepper to taste
8 cups watercress (about 5 bunches), heavy stems removed
2 medium beets, trimmed, peeled and coarsely grated
1/2 cup walnut pieces, toasted
1/2 cup crumbled Roquefort

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 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

WATERCRESS, SWEET PEAR, ROCKET, WALNUT AND PARMESAN SALAD



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

Heavenly fresh and so easy to prepare. The What a beautiful combination of flavours, simple and classy. Don't try to make this when you feel like it, make it when you can find perfect pears and watercress, remember only the freshest in season is best. For one person I normally use around half a pear 2 big handfuls of watercress and 2 big handfuls of rocket. Quantities can be adjusted easily. I love this salad with roasted meat

Provided by An_Net

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

1 sweet pear
1/4 cup walnuts
2 cups rocket
1/4 cup parmesan cheese
1 cup watercress
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 pinch black pepper

Steps:

  • If the skins are nice just give them a wash, if not remove with a peeler. Then cut them in half 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 the bowl with the watercress and rocket. The pepperiness of the leaves works so well with the sweetness of the pear.
  • Drizzle with a 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 some Parmesan or Pecorino, crumble your nuts over.

Nutrition Facts : Calories 655.6, Fat 53.7, SaturatedFat 9.9, Cholesterol 22, Sodium 410.1, Carbohydrate 35.3, Fiber 8.1, Sugar 18.9, Protein 16.6

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Top Asked Questions

What to do with walnuts and watercress?
Walnuts and watercress make a great pair. Here the nuts are used both as a dressing and for texture in the salad itself. 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.
How do you make a salad with watercress?
In a small bowl, whisk together the vinegar with the remaining salt and pepper, and then whisk in the remaining oil. In a salad bowl, toss the watercress, cheese, nuts and warm cauliflower. Pour the vinaigrette over the salad and toss until well combined.
How to make Roquefort salad?
No salt is needed, as the Roquefort has plenty itself. In a large bowl, toss the chicory, walnut, pear, celery and two-thirds of the cold Roquefort into the dressing and arrange on a large serving plate. To finish, crumble the remaining cold Roquefort over the salad and sprinkle with chopped chives.
How do you make a salad dressing with walnuts?
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.

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