Best Watercress Endive And Goat Cheese Salad Recipes

GOAT CHEESE AND POTATO CAKES WITH WATERCRESS-AND-ENDIVE SALAD

Goat Cheese and Potato Cakes With Watercress-and-Endive Salad image

Provided by Molly O'Neill

Categories weekday, salads and dressings, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 cup soft goat cheese
1 1/4 cups riced or mashed potatoes
1/2 cup fresh bread crumbs
3/4 cup grated aged goat cheese
2 tablespoons minced scallion tops
1/4 cup minced flat-leaf parsley
3/4 teaspoon nutmeg
Salt and finely ground pink peppercorns
2/3 cup ground pecans
1 tablespoon safflower oil
1 tablespoon champagne vinegar
3 tablespoons olive oil
2 teaspoons minced shallots
1/2 teaspoon salt
A few grinds pink peppercorns
2 bunches watercress, washed and tough stems removed
2 heads Belgian endive, sliced into strips

Steps:

To make the cakes, place the soft goat cheese in a food processor and process until smooth. Transfer the cheese to a large bowl and add the potatoes and bread crumbs; mix until smooth. Add 1/4 cup of the grated cheese, scallions, parsley and nutmeg and toss with a fork until combined. Season to taste with salt and a few grinds of pink peppercorns.
Using your hands, form the mixture into balls about the size of golf balls. (You should have about 12.) Flatten the balls into disks about 1/2-inch thick. Place the ground pecans on a plate and coat each disk with pecans. Heat a large skillet over medium heat and add the oil. Add the potato cakes and cook until nicely browned (lower the heat if the nuts begin to burn), about 2 minutes per side. Transfer to a plate and keep warm.
To make the salad, whisk together the vinegar, olive oil, shallots, salt and pepper in a large bowl. Place the watercress and endive in the bowl and toss to coat. Add the remaining grated cheese and toss again.
Divide the salad between 4 plates and top each with a few warm potato cakes and serve immediately.

Nutrition Facts : @context http, Calories 578, UnsaturatedFat 28 grams, Carbohydrate 26 grams, Fat 45 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 15 grams, Sodium 716 milligrams, Sugar 2 grams, TransFat 0 grams

WATERCRESS, ENDIVE, AND GOAT CHEESE SALAD

Watercress, Endive, and Goat Cheese Salad image

Categories Salad Quick & Easy Lunch Goat Cheese Spring Endive Watercress Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 2

Number Of Ingredients 8

Ingredients

enough Italian bread cut into 1/2-inch cubes to measure 1 cup
1/4 cup olive oil
1 1/2 tablespoons fresh lemon juice, or to taste
1/2 teaspoon Dijon-style mustard
1 teaspoons minced fresh thyme leaves or 1/4 teaspoon crumbled dried
3 cups loosely packed watercress, the coarse stems discarded and the sprigs rinsed and spun dry
1 small Belgian endive, trimmed and sliced thin crosswise
2 ounces mild goat cheese such as Montrachet, crumbled (about 1/2 cup)

Steps:

In a small bowl toss the bread cubes with 1 tablespoon of the oil and salt to taste and on a baking sheet toast them in the middle of preheated 350°F. oven for 10 minutes, or until they are golden. Transfer the croutons to a salad bowl and let them cool. In another small bowl whisk together the lemon juice, the mustard, the thyme, and salt and pepper to taste, add the remaining oil in a stream, whisking, and whisk the dressing until it is emulsified. To the croutons add the watercress, the endive, the goat cheese, and the dressing and toss the salad well.