Best Watercress Salad With Pears And Creamy Goat Cheese Dressing Recipes

Watercress, Rocket, Sweet Pear, Walnut and Parmesan Salad image

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.

Pear, Endive and Watercress Salad image

Yield Serves 6

Number Of Ingredients 12

6 ounces soft fresh goat cheese (such as Montrachet)
3/4 cup fresh breadcrumbs from sourdough bread (about 2 ounces)
1/2 cup white wine vinegar
1 large garlic clove
1 tablespoon chopped shallot
1 tablespoon Dijon mustard
1/2 cup walnut oil or olive oil
2 tablespoons vegetable oil
2 pears, cored, thinly sliced
4 heads Belgian endive, thinly sliced
2 bunches watercress, trimmed
2 cups walnuts, toasted

Steps:

Slice goat cheese into 6 equal portions; form each into ball. Flatten cheese balls into 2-inch-diameter rounds. Place breadcrumbs in shallow dish. Coat cheese rounds completely with breadcrumbs. Cover and chill at least 1 hour.
Mix vinegar, garlic clove, shallot and Dijon mustard in blender. With machine running, gradually add walnut oil. Season dressing to taste with salt and pepper. Set dressing aside.
Heat 2 tablespoons vegetable oil in large nonstick skillet over medium-high heat. Add cheese rounds to skillet and sauté until golden, about 2 minutes per side. Transfer cheese rounds to paper towels; let drain completely.
Toss pears, endive and watercress in large bowl with enough dressing to coat. Divide salad among 6 plates. Sprinkle walnuts over salads. Place 1 goat cheese round in center of each salad and serve.

Watercress Salad With Pears and Creamy Goat Cheese Dressing image

Provided by Dancer

Categories Lemon

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup log-style goat cheese, plus
2 tablespoons log-style goat cheese, divided
1/4 cup milk
2 tablespoons hazelnut oil
1 1/2 tablespoons fresh lemon juice
salt & freshly ground black pepper
1 ripe pear
1 bunch fresh watercress, about 4 cups

Steps:

Puree 1/4 cup goat cheese, milk, hazelnut oil and lemon juice in a blender until smooth, about 1 minute.
Season with salt and pepper; set aside.
Cut pear in half; core.
Thinly slice lengthwise.
Arrange slices fanned out on 4 plates.
Trim lower third of watercress stems.
Toss watercress with 1/4 cup of the dressing to lightly coat.
Mound next to pears.
Drizzle remaining dressing over salads.
Crumble remaining 2 tablespoons cheese over tops.
Grind pepper to taste over salad.