WATERCRESS, FRISEE, AND PEAR SALAD
This crisp French salad is just what you need when serving a rich or heavy mani course, like our Beef Bourguignon.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 175 g, Fat 13 g, Fiber 5 g, Protein 4 g
BACON PEAR SALAD WITH PARMESAN DRESSING
This simple salad is an elegant side dish for any menu. With a blend of fresh pears and warm, comforting flavors, it's perfect for special meals. -Rachel Lewis, Danville, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine lettuce and kale. Top with pears, pepper jack cheese and bacon. In a small bowl, whisk mayonnaise, mustard, Parmesan cheese, garlic powder and pepper. Gradually whisk in enough milk to reach desired consistency. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 206 calories, Fat 15g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 335mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.
BACON-WATERCRESS SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook the bacon in a large skillet over medium-high heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
- Meanwhile, segment the oranges: Cut the ends off, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to drop into the bowl. Discard any seeds.
- Put the garlic on a cutting board and sprinkle with 1/4 teaspoon salt, then mash into a paste with the flat side of a large knife. Whisk the vinegar and garlic paste in a large bowl and season with salt and pepper, then whisk in the olive oil. Add the watercress, parsley and escarole and toss to coat. Divide the salad among plates and crumble the bacon on top. Sprinkle with the oranges, hazelnuts, dates and blue cheese. Serve with cornbread, if desired.
Nutrition Facts : Calories 440, Fat 32 grams, SaturatedFat 7 grams, Cholesterol 19 milligrams, Sodium 537 milligrams, Carbohydrate 31 grams, Fiber 9 grams, Protein 11 grams
WATERCRESS, PEAR AND GORGONZOLA SALAD
Mellow pears contrast the strong flavors of gorgonzola in this bright, lightly creamy salad. It's all finished with a sweet-tart dressing of onion, mustard and red wine vinegar. It makes a lovely first course, or simply treat it as two servings, rather than four, and serve it as a light lunch.
Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings
Time 5m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the onion, mustard, vinegar, honey, lemon juice and grapeseed oil in a food processor or blender. Purée until onion is very fine. Season with salt and pepper. Whisk in olive oil.
- Rinse and dry the watercress. In a large bowl, season watercress with salt and pepper and toss with the dressing. Arrange cheese and fruit on four salad plates and top with watercress.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 32 grams, Carbohydrate 18 grams, Fat 42 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 490 milligrams, Sugar 11 grams, TransFat 0 grams
GRILLED STEAK SANDWICHES WITH BRIE, ROASTED PEPPERS, AND WATERCRESS
Categories Sandwich Beef Egg Brie Bell Pepper Summer Grill/Barbecue Watercress Bon Appétit
Yield Makes 6
Number Of Ingredients 10
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides, turning occasionally. Transfer to medium bowl. Cover with plastic wrap and cool. Peel, seed, and cut peppers lengthwise into 1/2-inch-wide strips. (Can be made 1 day ahead. Cover and refrigerate.)
- Brush beef with oil; sprinkle with herbes de Provence, salt, and pepper. Let stand 30 minutes at room temperature.
- Prepare barbecue (medium-high heat). Grill beef to desired doneness, turning occasionally, about 30 minutes for rare. Transfer beef to plate. Chill uncovered until cold, about 4 hours.
- Slice beef. Cut rolls horizontally in half. Spread mayonnaise and mustard over cut sides of rolls. Arrange beef, Brie, watercress, eggs, and bell pepper strips on bottom half of rolls. Cover with roll tops. (Can be made 1 day ahead. Wrap in foil and refrigerate.)
BRIE, WATERCRESS AND BACON SALAD WITH SPICY PEAR DRESSING
Classic combination of cheese and bacon made into a salad with crisp croutons and a spicy sweet dressing.
Provided by English_Rose
Categories Lunch/Snacks
Time 30m
Yield 1-2 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1060.1, Fat 81.9, SaturatedFat 32.9, Cholesterol 157.1, Sodium 1377, Carbohydrate 56.4, Fiber 6.6, Sugar 28, Protein 29.4
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