GRILLED CHICKEN WITH SPELT, PEAR AND WATERCRESS SALAD
This well-balanced meal has it all!
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the grill to medium heat and brush some oil onto the grates.
- Bring a medium saucepan of water to a boil. Add the spelt and return to a boil. Lower the heat to a simmer, cover, and cook until the berries are tender but not mushy, 15 to 20 minutes. Drain and set aside.
- Sprinkle the chicken all over with 1/2 teaspoon salt and some pepper. Grill until nicely marked and the chicken reaches an internal temperature of 165 degrees F, 18 to 20 minutes. Set aside to rest.
- Put the lemon juice in medium bowl. Thinly slice the pears and the fennel lengthwise with a mandoline into the bowl. Toss with the lemon juice. Add the spelt, watercress and oil . Toss to dress evenly. Season with 1/8 teaspoon salt and some pepper.
- Divide the salad and chicken evenly among four plates. Using a vegetable peeler, shave the Gruyere or Gouda cheese over each plate. Serve.
Nutrition Facts : Calories 590 calorie, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 135 milligrams, Sodium 730 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 50 grams, Sugar 12 grams
WARM PEAR SALAD
Sauteed pears make this salad a satisfying start to a winter meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Cut pears lengthwise into quarters. Peel, core, and cut each quarter into approximately 1-inch chuncks; place in a small bowl. Add 2 teaspoons olive oil, honey, dry mustard, salt, and pepper, and toss well.
- Place a medium skillet over medium-high heat. Add pears and onions, and cook, shaking the skillet a few times, until pears are golden brown and onions are slightly wilted, about 3 minutes.
- Transfer pears, onions, and any juices to a bowl. Add endive, watercress, cheese, remaining olive oil, vinegar, and Worcestershire sauce, and toss together gently. Season to taste with salt and pepper, and serve warm.
GRAPEFRUIT AND WATERCRESS SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel 1 grapefruit with a paring knife. Cut out the segments and squeeze out the excess juice. Whisk 1 tablespoon of the juice with 1 tablespoon white balsamic vinegar and 1 teaspoon each dijon mustard and honey; slowly whisk in 1 tablespoon olive oil and season with salt and pepper. Combine 1 bunch trimmed watercress, 1 chopped endive and the grapefruit segments in a bowl; add the dressing and toss.
ROASTED PUMPKIN SEEDS ON WATERCRESS AND PEAR SALAD
Steps:
- Preheat oven to 325 degrees. Spread pumpkin seeds out on a baking sheet and drizzle with oil. Toss well and sprinkle with coarse sea salt. Toss again. Place pan in oven and roast 20 to 30 minutes until pumpkin seeds are light brown.. Remove from oven and let cool.
- In a small bowl, whisk together lime juice, mustard, fine salt and fresh pepper. Slowly drizzle in olive oil while whisking so as to form an emulsion. Peel pears, cut each into quarters lengthwise, cut out cores, and halve each quarter lengthwise. Place the pears in a small bowl and drizzle on 2 tablespoons dressing to keep from turning color.
- When ready to serve, toss watercress with remaining vinaigrette and divide between 8 plates. Place 4 wedges of pear on each plate and sprinkle generous amount of roasted pumpkin seeds over.
SPELT WHEAT, PEAR, AND WATERCRESS SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a generously salted medium saucepan of water to a boil. Add the spelt and return to a boil, adjust the heat to maintain a simmer, cover, and cook until the berries are tender but not mushy 15 to 20 minutes. Drain and set aside.
- Put the lemon juice in medium bowl. Thinly slice both the pears, and fennel lengthwise, with a mandoline into the bowl. Toss with the lemon juice. Add the spelt berries, watercress, and olive oil and toss to dress evenly. Season with salt and pepper.
- Divide salad among 4 plates and, using a vegetable peeler, shave the Gruyere or Gouda cheese over each plate. Serve.
CHOPPED RED ONION, HORSERADISH AND WATERCRESS SALAD
This a very unusual salad created by Chef Malouf, who earned a coveted three-star rating from The New York Times for Manhattan's beloved Rainbow Room. Before opening Beacon, he also cooked at the Four Seasons, La Cote Basque, the St. Regis Hotel, La Cremaillere (Banksville, New York) and the Hudson River Club.
Provided by Food Network
Categories appetizer
Time 12h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine all ingredients, mix well, cover, and refrigerate overnight. Serve on 8 chilled salad plates.
WATERCRESS, PEAR, AND CASHEW SALAD
Peppery greens, sweet fruit, and an Asian dressing reinvent a side salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together oil, lime juice, and soy sauce. Add watercress, pear, and cashews; toss to combine. Serve immediately.
Nutrition Facts : Calories 164 g, Fat 12 g, Fiber 2 g, Protein 6 g
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love