Best Watercress Pear And Pomegranate Salad Recipes

Pan-Roasted Pear Salad With Watercress, Parmesan and Pecans image

Provided by gailanng

Categories Pears

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

3 (1 1/2 lb) ripe but firm pears, quartered and cored (bartlett, bosc, anjou)
2 teaspoons sugar
salt and pepper
2 teaspoons olive oil
4 tablespoons balsamic vinegar, divided
2 tablespoons olive oil
1 tablespoon shallot, minced
2 tablespoons sugar plus 1/2 teaspoon sugar
salt
fresh ground pepper
4 cups green leaf lettuce, washed, dried and torn into 1-inch pieces
4 cups watercress, washed, dried, and stemmed (about 4 cups)
4 ounces parmesan cheese, shaved into thin slices with a vegetable peeler
3/4 cup pecans, toasted and chopped

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 Pomegranate Salad image

Yield Serves 6

Number Of Ingredients 10

1/4 cup olive oil
3 tablespoons pure pomegranate juice
3 tablespoons white wine vinegar
2 tablespoons walnut oil
1/2 teaspoon Dijon mustard
2 large bunches watercress, thick stems trimmed
1 head butter lettuce, torn into bite-size pieces
2 firm but ripe pears, halved, cored, each half cut into 6 wedges
1/2 cup crumbled ricotta salata cheese or feta cheese
1/2 cup fresh pomegranate kernels

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.