**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.
WATERCRESS AND ENDIVE SALAD WITH PEARS AND ROQUEFORT
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
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
Provided by Food Network
Number Of Ingredients 9
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
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
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
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
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
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
Provided by Pierre Franey
Categories easy, quick, weekday, salads and dressings, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
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
Categories Salad Quick & Easy Blue Cheese Walnut Watercress Gourmet
Yield Serves 4
Number Of Ingredients 17
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
Categories Salad Vegetarian Goat Cheese Pear Winter Endive Bon Appétit
Yield Serves 6
Number Of Ingredients 12
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
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
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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