Best 9 Watercress And Endive Salad With Pears And Roquefort Recipes

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**Watercress and Endive Salad with Pears and Roquefort: A Refreshing and Flavorful Symphony**

Welcome to a culinary journey where flavors dance and textures harmonize. Prepare to tantalize your taste buds with the Watercress and Endive Salad, a refreshing and flavorful symphony that combines the peppery bite of watercress, the crisp crunch of endive, the sweetness of pears, and the tangy savoriness of Roquefort cheese. This salad is a delightful blend of contrasting textures and tastes, making it a perfect side dish for any occasion. With its vibrant colors and enticing aroma, it's not just a salad; it's an experience that will leave you craving for more. Dive into the delightful world of flavors and textures with this remarkable salad!

In addition to the main recipe, this article also offers variations that cater to different dietary preferences and tastes. For those who prefer a vegetarian option, the Vegetarian Watercress and Endive Salad replaces the Roquefort cheese with crumbled feta or goat cheese, creating a lighter and tangy variation. For a touch of sweetness and crunch, the Watercress and Endive Salad with Apples and Walnuts introduces crisp apple slices and crunchy walnuts, adding a delightful dimension to the salad. And for those who enjoy a classic combination, the Watercress and Endive Salad with Bacon and Eggs incorporates crispy bacon and hard-boiled eggs, resulting in a hearty and protein-packed salad.

Here are our top 9 tried and tested recipes!

WATERCRESS AND ENDIVE SALAD WITH PEARS AND ROQUEFORT



Watercress and Endive Salad With Pears and Roquefort image

Pears go wonderfully with all types of blue cheese, whether Roquefort, Stilton, Gorgonzola or an American blue such as Maytag.

Provided by Martha Rose Shulman

Categories     easy, quick, weekday, salads and dressings

Time 10m

Yield Serves four

Number Of Ingredients 13

1 large, ripe but firm Comice or Bartlett pear
2 teaspoons fresh lime juice
2 tablespoons pecans 1 ounce, lightly toasted
1 bunch watercress, trimmed about 4 ounces
2 endives, broken into leaves
2 ounces Roquefort, Stilton or another blue cheese, crumbled
2 teaspoons chopped fresh tarragon
1 tablespoon sherry or Champagne vinegar
1/2 to 1 teaspoon Dijon mustard, to taste
Salt
freshly ground pepper
3 tablespoons extra virgin olive oil
1 tablespoon walnut oil

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.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 15 grams, Carbohydrate 10 grams, Fat 20 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 319 milligrams, Sugar 5 grams, TransFat 0 grams

ENDIVE SALAD WITH PEARS, ROQUEFORT AND WALNUTS AND DIJON VINAIGRETTE



Endive Salad with Pears, Roquefort and Walnuts and Dijon Vinaigrette image

Provided by Food Network

Number Of Ingredients 9

1 tablespoon Dijon mustard
1-ounce red wine vinegar
1 teaspoon minced shallots
2 ounces extra virgin olive oil
Salt and pepper, to taste
6 endives, center removed and julienned
2 pears, cored and cut into medium dice
3 ounces shelled walnuts
3 ounces crumbled Roquefort cheese

Steps:

  • To prepare vinaigrette, whisk together mustard and vinegar until well incorporated, add shallots and while whisking constantly slowly add the olive oil until all is emulsified into the mustard. Season with salt and pepper, to taste. Set aside until needed. Combine the endives, pears, walnuts and Roquefort cheese in a medium bowl and toss. Place mixture in the middle of a plate and drizzle with vinaigrette. Serve immediately.

ENDIVE, PEAR, AND ROQUEFORT SALAD



Endive, Pear, and Roquefort Salad image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 3 servings

Number Of Ingredients 10

4 to 6 heads of Belgian endive
1 1/2 tablespoons Champagne vinegar or white wine vinegar
3/4 teaspoon Dijon mustard
1 egg yolk*, at room temperature
3/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons good olive oil
2 ripe Bartlett pears, halved, cored, and sliced
1/4 pound good Roquefort cheese
1/2 cup toasted walnut halves

Steps:

  • Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
  • In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

WATERCRESS ENDIVE SALAD WITH ROASTED PEARS AND ROQUEFORT



Watercress Endive Salad With Roasted Pears and Roquefort image

This is a wonderful easy to assemble salad which looks stunning on a buffet table. The pears can be roasted 1 day ahead of time if stored in an air tight container in the refrigerator. If desired, replace part of the olive oil in the dressing with walnut oil. Do not substitute red wine for the port. You need the robust port flavour here.

Provided by Chef Regina V. Smith

Categories     < 60 Mins

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 11

1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
salt & freshly ground black pepper
4 large bartlett pears
1/4 cup ruby port
2 tablespoons olive oil
2/3 cup walnuts, coarsely chopped
2 bunches watercress
6 Belgian endive
8 ounces Roquefort cheese, crumbled

Steps:

  • To make the dressing, whisk together the olive oil, vinegar and mustard in a bowl. Season with salt and pepper to taste.
  • Preheat the oven to 400F.
  • Peel pears. Cut into quarters and core. Cut each pear into approximately 10 thick slices each. Place pear slices in a bowl and toss well in the Port and the 2 tablespoons olive oil. Arrange on a heavy baking sheet in a single layer and bake for 20 minutes or until slices are just tender. Let cool.
  • Place walnuts on baking sheet. Toast for 5 minutes. Watch them carefully so they do not burn.
  • Remove the tough stems from the watercress. Remove cores from the endive and cut into thick slices.
  • To serve, arrange watercress around the outer edge of a large serving platter with the endives in the centre. Drizzle with dressing. Top with roasted pear slices and sprinkle with toasted walnuts and crumbled Roquefort.

Nutrition Facts : Calories 457.3, Fat 32.9, SaturatedFat 8.6, Cholesterol 25.5, Sodium 623.3, Carbohydrate 32.2, Fiber 15.9, Sugar 12.1, Protein 13

ENDIVE WITH PEARS, WALNUTS, AND ROQUEFORT



Endive with Pears, Walnuts, and Roquefort image

This is a classic combination: a salty-sweet salad of blue cheese, pears, and walnuts.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

2 tablespoons sherry vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil
2 tablespoons walnut oil
2 large heads endive (about 13 ounces), outer leaves reserved, remaining leaves sliced into 1/2-inch pieces
1 pear, cored and sliced 1/4 inch thick
1/2 cup toasted walnut halves
1/2 cup crumbled Roquefort cheese

Steps:

  • In a small bowl, whisk together vinegar, salt, and pepper. Slowly whisk in oils; set aside. In a medium bowl, combine whole and cut-up endive, pear slices, walnuts, and cheese. Drizzle with dressing; gently toss to coat evenly. Divide among four salad bowls. Serve immediately.

WATERCRESS AND ENDIVE SALAD



Watercress and Endive Salad image

Provided by Pierre Franey

Categories     easy, quick, weekday, salads and dressings, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 large bunch watercress
2 heads Belgian endive
1 tablespoon lemon juice
1 tablespoon red-wine vinegar
2 teaspoons Dijon-style mustard
Salt and freshly ground pepper to taste
3 tablespoons olive oil

Steps:

  • Cut off the tough stems of the watercress and discard.
  • Cut off the end of the endive and cut the head into bite-size pieces.
  • Rinse watercress and endive and drain or spin dry. Put in a salad bowl.
  • Put the lemon juice, vinegar, mustard, salt and pepper in a small bowl. Using a wire whisk, beat in the oil. Pour the dressing over the salad greens and toss.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 181 milligrams, Sugar 0 grams, TransFat 0 grams

WATERCRESS, WALNUT, AND ROQUEFORT SALAD



Watercress, Walnut, and Roquefort Salad image

Categories     Salad     Quick & Easy     Blue Cheese     Walnut     Watercress     Gourmet

Yield Serves 4

Number Of Ingredients 17

For caramelized walnuts:
1/4 cup walnuts
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon walnut oil*
For dressing:
1 small garlic clove
1/4 teaspoon salt
1 1/2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons walnut oil*
1 tablespoon extra-virgin olive oil
1/2 teaspoon finely chopped fresh tarragon leaves or a pinch dried tarragon, crumbled
1 Belgian endive
2 bunches watercress (about 6 cups packed)
2 ounces Roquefort, crumbled (about 1/2 cup)
*available at specialty foods shops and some supermarkets

Steps:

  • Make caramelized walnuts:
  • Preheat oven to 350°F.
  • In baking pan toast nuts in oven until golden and fragrant, about 10 minutes. In a small bowl stir together caramelized-walnuts ingredients and in a small nonstick skillet cook over moderate heat, stirring, until sugar caramelizes and coats nuts. Transfer mixture to a bowl and cool. Break walnuts apart.
  • Make dressing:
  • Mince and mash garlic to a paste with salt and in a bowl whisk with mustard and lemon juice. Add oils in a slow stream, whisking until emulsified and whisk in tarragon and salt and pepper to taste.
  • Trim endive and cut into julienne strips. Discard coarse stems from watercress and toss with endive and dressing. Top salad with Roquefort and walnuts.

PEAR, ENDIVE AND WATERCRESS SALAD



Pear, Endive and Watercress Salad image

Categories     Salad     Vegetarian     Goat Cheese     Pear     Winter     Endive     Bon Appétit

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.

ROQUEFORT PEAR SALAD



Roquefort Pear Salad image

This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.

Provided by Michelle Krzmarzick

Categories     Salad     Green Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 14

1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
½ cup thinly sliced green onions
¼ cup white sugar
½ cup pecans
⅓ cup olive oil
3 tablespoons red wine vinegar
1 ½ teaspoons white sugar
1 ½ teaspoons prepared mustard
1 clove garlic, chopped
½ teaspoon salt
fresh ground black pepper to taste

Steps:

  • In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
  • For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
  • In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Nutrition Facts : Calories 426.2 calories, Carbohydrate 33.1 g, Cholesterol 21.3 mg, Fat 31.6 g, Fiber 7.4 g, Protein 8 g, SaturatedFat 7.6 g, Sodium 654 mg, Sugar 20.8 g

Tips:

  • Choose fresh and crisp ingredients. This will ensure that your salad is flavorful and refreshing.
  • Use a variety of textures. The combination of crunchy watercress, endive, and pears with creamy Roquefort cheese creates a delicious and interesting salad.
  • Don't overdress the salad. A light vinaigrette dressing is all you need to enhance the flavors of the ingredients.
  • Serve the salad immediately. This will prevent the watercress and endive from wilting.

Conclusion:

This watercress and endive salad with pears and Roquefort is a delicious and refreshing salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful salad, give this one a try!

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