Best Watercress Frisee And Pear Salad Recipes

25 BEST WAYS TO COOK WITH WATERCRESS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a watercress recipe in 30 minutes or less!

WATERCRESS, PEAR AND GORGONZOLA SALAD

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.

WATERCRESS, ROCKET, SWEET PEAR, WALNUT AND PARMESAN SALAD

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.

ASIAN PEAR AND WATERCRESS SALAD WITH SESAME DRESSING

Steps:

• Make dressing:
• Blend all dressing ingredients in a blender until smooth.
• Prepare salad:
• Peel pear and cut into 1/8- to 1/4-inch-thick julienne, then transfer to a bowl.
• Combine watercress and pear in a bowl, then season with salt and pepper and toss gently. Divide among plates, then drizzle with some dressing and sprinkle with carrot.

WATERCRESS, PEAR AND POMEGRANATE SALAD

Steps:

• Whisk first 5 ingredients in small bowl. Season with salt and pepper.
• Combine watercress and lettuce in bowl. Pour all but 2 tablespoons dressing over; toss to coat. Divide greens among 6 plates. Arrange 4 pear wedges in spoke pattern on each plate. Drizzle 2 tablespoons dressing over pears. Sprinkle with cheese and pomegranate kernels.

PAN-ROASTED PEAR SALAD WITH WATERCRESS, PARMESAN AND PECANS

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.

WATERCRESS AND ENDIVE SALAD WITH PEARS AND ROQUEFORT

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.

WATERCRESS, RADICCHIO, AND RADISH SALAD

Steps:

• In a salad bowl, whisk together lemon juice, Dijon, and sugar; season with salt and pepper. Slowly add oil, whisking constantly, until emulsified. Add watercress, radicchio, and radishes. Toss to evenly coat in dressing; serve.

WATERCRESS AND FRISéE SALAD WITH GREEN APPLE AND CELERY ROOT

Steps:

• Put watercress and frisée in a large serving bowl.
• Whisk together oil, vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
• Julienne apple lengthwise using slicer until you reach core, then rotate and continue. Add to greens. Julienne celery root and add to greens.
• Toss salad with vinaigrette and salt and pepper to taste.

WATERCRESS, PEAR AND WALNUT SALAD WITH POPPY SEED DRESSING

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.

WATERCRESS, FRISEE AND PEAR SALAD

Steps:

• In a small bowl or jar, whisk or shake vinegar and oil until thick and combined.
• Season dressing with salt and pepper, dressing can be made up to a day ahead and refrigerated, covered).
• In a large bowl, combine watercress, frisee, pears (you can use either red or yellow pears)and dressing.
• Toss gently to coat.
• Divide among plates; sprinkle with walnuts.