Watercress Endive And Goat Cheese Salad Recipes

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BEET AND WATERCRESS SALAD WITH GOAT'S CHEESE



Beet and Watercress Salad With Goat's Cheese image

Provided by Moira Hodgson

Categories     weekday, salads and dressings

Time 1h

Yield 6 servings

Number Of Ingredients 8

1 bunch beets, without the leaves
2 bunches watercress
2 heads endive
1 clove garlic, crushed
2/3 cup extra-virgin olive oil
Balsamic vinegar to taste
Coarse salt and freshly ground pepper to taste
6 slices fresh goat's cheese, in 1/2-inch thick rounds

Steps:

  • Preheat oven to 375 degrees. Bake the beets in their skins until they are tender when tested with a skewer or sharp knife (one to two hours, depending on size). Remove, cool and peel. Cut into dice.
  • Trim the stalks from the watercress; separate the endive leaves and slice them into thin strips.
  • Combine the garlic, olive oil and vinegar and season to taste with salt and pepper. Remove the garlic and toss the watercress leaves and endive in the dressing, reserving a couple of spoonfuls of dressing for the beets. Toss the beets in remaining dressing.
  • Divide the salad equally among six dinner plates. Top with a couple of spoonfuls of dressed beets and place a disk of goat's cheese on top

GOAT CHEESE AND POTATO CAKES WITH WATERCRESS-AND-ENDIVE SALAD



Goat Cheese and Potato Cakes With Watercress-and-Endive Salad image

Provided by Molly O'Neill

Categories     weekday, salads and dressings, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 cup soft goat cheese
1 1/4 cups riced or mashed potatoes
1/2 cup fresh bread crumbs
3/4 cup grated aged goat cheese
2 tablespoons minced scallion tops
1/4 cup minced flat-leaf parsley
3/4 teaspoon nutmeg
Salt and finely ground pink peppercorns
2/3 cup ground pecans
1 tablespoon safflower oil
1 tablespoon champagne vinegar
3 tablespoons olive oil
2 teaspoons minced shallots
1/2 teaspoon salt
A few grinds pink peppercorns
2 bunches watercress, washed and tough stems removed
2 heads Belgian endive, sliced into strips

Steps:

  • To make the cakes, place the soft goat cheese in a food processor and process until smooth. Transfer the cheese to a large bowl and add the potatoes and bread crumbs; mix until smooth. Add 1/4 cup of the grated cheese, scallions, parsley and nutmeg and toss with a fork until combined. Season to taste with salt and a few grinds of pink peppercorns.
  • Using your hands, form the mixture into balls about the size of golf balls. (You should have about 12.) Flatten the balls into disks about 1/2-inch thick. Place the ground pecans on a plate and coat each disk with pecans. Heat a large skillet over medium heat and add the oil. Add the potato cakes and cook until nicely browned (lower the heat if the nuts begin to burn), about 2 minutes per side. Transfer to a plate and keep warm.
  • To make the salad, whisk together the vinegar, olive oil, shallots, salt and pepper in a large bowl. Place the watercress and endive in the bowl and toss to coat. Add the remaining grated cheese and toss again.
  • Divide the salad between 4 plates and top each with a few warm potato cakes and serve immediately.

Nutrition Facts : @context http, Calories 578, UnsaturatedFat 28 grams, Carbohydrate 26 grams, Fat 45 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 15 grams, Sodium 716 milligrams, Sugar 2 grams, TransFat 0 grams

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

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.

WATERCRESS, ENDIVE AND ROMAINE SALAD WITH FETA CHEESE AND SUN-DRIED TOMATO VINAIGRETTE



Watercress, Endive and Romaine Salad with Feta Cheese and Sun-Dried Tomato Vinaigrette image

Categories     Salad     Leafy Green     Tomato     Side     No-Cook     Low Carb     Quick & Easy     Feta     Healthy     Endive     Watercress     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 10

1/2 cup olive oil
3 tablespoons balsamic vinegar
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/4 cup chopped fresh basil
6 ounces romaine lettuce, torn into bite-size pieces (about 5 cups)
2 heads Belgian endive, trimmed, thinly sliced
1 bunch watercress, trimmed
3/4 cup crumbled feta cheese (about 3 ounces)
Sliced radishes (optional)
Toasted walnuts (optional)

Steps:

  • Whisk oil and vinegar in small bowl to blend. Mix in tomatoes and basil. Season with salt and pepper.
  • Mix lettuce, endive and watercress in large bowl. Toss with cheese and enough dressing to coat. Divide among plates. Garnish with sliced radishes and walnuts, if desired.

WATERCRESS AND BELGIAN ENDIVE SALAD



Watercress and Belgian Endive Salad image

Categories     Salad     Leafy Green     No-Cook     Quick & Easy     Vinegar     Winter     Endive     Watercress     Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

5 1/4 teaspoons white-wine vinegar
1 garlic clove, minced
1/8 teaspoon fine sea salt
1/8 teaspoon black pepper
1/3 cup olive oil
3 large bunches watercress sprigs (9 ounces), coarse stems discarded
1 1/2 lb Belgian endives, cut crosswise into 1/2-inch-wide pieces

Steps:

  • Whisk together vinegar, garlic, sea salt, and pepper in a bowl until salt is dissolved, then add oil in a slow stream, whisking until emulsified. Toss watercress and endive with just enough dressing to coat in a large bowl, then season with salt and pepper.

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