WATERCRESS, ROCKET, SWEET PEAR, WALNUT AND PARMESAN SALAD
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, SWEET PEAR, ROCKET, WALNUT AND PARMESAN SALAD
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
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
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
WATERCRESS, WALNUT, AND ROQUEFORT SALAD
Categories Salad Quick & Easy Blue Cheese Walnut Watercress Gourmet
Yield Serves 4
Number Of Ingredients 17
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.
PAN-ROASTED PEAR SALAD WITH WATERCRESS, PARMESAN AND PECANS
Salads can be as simple as throwing together lettuce with some dressing to fabulously delectible and worthy of a special occassion. Here's a fabulously delicious one from The Best of America's Test Kitchen 2009. Also a fit in the Paleo diet. It takes a little time due to the pears cooling in the balsamic glaze, but utilize the time well and prepare the remainder.
Provided by gailanng
Categories Pears
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- The success to the best salads is to first chill your serving plates. Place salad plates or bowls in the refrigerator while preparing. Simple as that.
- Toss the pears, 2 teaspoons of the sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl.
- Heat 2 teaspoons oil in a large skillet over medium-high heat until shimmering. Add the pears cut side down in a single layer and cook until golden brown, 2 to 4 minutes. Using a small spatula or fork, tip each pear onto its second cut side; continue to cook until the second side is light brown, 2 to 4 minutes longer. Turn off the heat, leave the skillet on the burner and add 2 tablespoons of the balsamic vinegar; gently stir until the vinegar becomes glazed and coats the pears, about 30 seconds. Transfer the pears to a large plate and let cool to room temperature, about 45 minutes. Cut each pear quarter crosswise into 1/2 inch pieces.
- Whisk the remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, remaining 2 tablespoons plus 1/2 teaspoon sugar and shallot together in a large bowl; season with salt and pepper. Add the lettuce, watercress and cooled pears to the bowl; toss and adjust the seasoning with salt and pepper to taste. Divide the salad among individual chilled plates; top each with portions of the cheese and nuts.
Nutrition Facts : Calories 702.1, Fat 32.6, SaturatedFat 7.5, Cholesterol 25, Sodium 477.7, Carbohydrate 96.9, Fiber 18.9, Sugar 62.5, Protein 16.6
WATERCRESS, PEAR AND WALNUT SALAD WITH POPPY SEED DRESSING
Categories Salad Fruit Leafy Green Mustard Nut No-Cook Thanksgiving Quick & Easy Vinegar Pear Walnut Fall Honey Watercress Bon Appétit
Yield Serves 8
Number Of Ingredients 8
Steps:
- Whisk vinegar, mustard and honey in small bowl to blend. Gradually whisk in oil. Mix in poppy seeds. Season dressing to taste with salt and pepper.
- Toss watercress and walnuts in large bowl with enough dressing to coat. Season with salt and pepper. Divide salad among 8 plates. Toss pears with 1/4 cup dressing in small bowl. Spoon pears atop salads.
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