Watercress Endive And Mushroom Salad Recipes

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WATERCRESS, ENDIVE AND MUSHROOM SALAD



Watercress, Endive and Mushroom Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 bunch watercress
2 large, compact heads Belgian endive
1/2 pound fresh, unblemished mushrooms
3/4 cup finely grated Gruyere or Swiss cheese
1/2 teaspoon finely chopped garlic
1 tablespoon imported mustard
1/2 cup sour cream
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons red-wine vinegar
1/4 cup corn, peanut or vegetable oil

Steps:

  • Trim off and discard the tough stem ends of the watercress. Put the tender leaves and remaining stems in a salad bowl.
  • Cut off the bottoms of each head of endive. Cut each head into 1-inch lengths and separate the leaves. There should be about 2 cups. Add it to the salad bowl.
  • Rinse the mushrooms and pat dry. Cut them into thin slices. There should be about 1 1/2 cups. Add to the salad bowl.
  • Sprinkle the greens with the cheese.
  • Blend in a separate bowl the garlic, mustard and sour cream. Add salt and pepper. Stir in the vinegar and the oil.
  • Pour the sauce over the salad greens and toss to blend.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 16 grams, Carbohydrate 6 grams, Fat 26 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 426 milligrams, Sugar 2 grams, TransFat 0 grams

ENDIVE WATERCRESS SALAD



Endive Watercress Salad image

Two kinds of greens and cucumber and orange slices are coated with a light ginger dressing in this recipe.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 15

10 cups watercress
4 cups thinly sliced Belgian endive
3 medium navel oranges, peeled and sliced
1 medium cucumber, halved and thinly sliced
10 slices red onion, separated into rings
DRESSING:
2/3 cup canola oil
1/4 cup lemon juice
1/4 cup rice vinegar
1/4 cup olive oil
4 teaspoons Dijon mustard
2 teaspoons ground ginger
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Divide watercress and endive among 10 salad plates. Arrange the oranges, cucumber and onion over salad greens. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salads.

Nutrition Facts : Calories 226 calories, Fat 21g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.

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, ENDIVE SALAD



Watercress, Endive Salad image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 3

2 bunches watercress
4 endive
1/2 cup mustard vinaigrette

Steps:

  • Chop and remove stems from watercress. Cut endive into cross pieces. Toss the two together and dress with mustard vinaigrette.

ENDIVE AND WATERCRESS SALAD WITH APPLES AND HERBS



Endive and Watercress Salad with Apples and Herbs image

In this refreshing salad, cool, crisp endive and apple pair well with peppery watercress and tangy lemon-shallot dressing. Fresh chervil, parsley, tarragon, and chives-a classic French herb mixture known as fines herbes-add extra brightness.

Provided by Tasha DeSerio

Categories     First course

Yield 4

Number Of Ingredients 15

4 medium heads Belgian endive (about 1 lb. total)
1 medium shallot, finely diced (1/3 cup)
1 Tbs. fresh lemon juice; more as needed
1 Tbs. white wine vinegar; more as needed
Kosher salt
6 Tbs. heavy cream
2 Tbs. extra-virgin olive oil
Freshly ground black pepper
1 bunch watercress (about 4 oz.), thick stems trimmed, cut into 3-inch sprigs (5 cups)
1 large, crisp apple such as Pink Lady, Sierra Beauty, or Granny Smith, thinly sliced
1 Tbs. coarsely chopped fresh tarragon
1 Tbs. chives, cut at an angle into 1/4-inch lengths
1 Tbs. coarsely chopped fresh chervil (optional)
1 Tbs. coarsely chopped fresh flat-leaf parsley (optional)
1/3 cup almonds, toasted and coarsely chopped

Steps:

  • Pluck off any bruised or damaged outer leaves from the endives and then cut the heads in half lengthwise through the root ends. Holding your knife at an angle, cut the endives crosswise into 1-inch-thick slices. Discard the root ends.
  • Combine the shallot, lemon juice, vinegar, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the cream and olive oil, and season with a few grinds of pepper. Taste with a piece of endive and season the vinaigrette with more lemon juice, vinegar, or salt if necessary. Set aside.
  • Put the endives, watercress, apple, tarragon, chives, chervil (if using), and parsley (if using) in a large bowl. Season with salt and pepper. Gently toss the salad with just enough of the vinaigrette to lightly coat. Season to taste with more salt if necessary. Gently transfer the salad to a platter or individual serving plates. Scatter the almonds on top and serve, passing any remaining vinaigrette at the table.

Nutrition Facts : ServingSize 4, Calories 190 kcal, Fat 120 kcal, SaturatedFat 3.5 g, TransFat 14 g, Carbohydrate 16 g, Fiber 6 g, Protein 5 g, Cholesterol 15 mg, Sodium 90 mg, UnsaturatedFat 9 g

WARM MUSHROOM SALAD WITH ENDIVE AND WATERCRESS



Warm Mushroom Salad with Endive and Watercress image

We've accented this Warm Mushroom Salad with hazelnuts, which have a bitter, papery, dark-brown skin that clings tightly to the nut meats.

Categories     endive     light     first course     watercress     hazelnuts     filberts     salad     mushroom     Warm

Time 18m

Yield 4

Number Of Ingredients 10

1 tbsp. olive oil
2 package mixed sliced wild mushrooms
1/4 tsp. salt
1/4 tsp. coarsely ground black pepper
2 head Belgian endive
1 bag baby watercress
c. white balsamic vinegar
1 tsp. sugar
1 tbsp. reduced-sodium soy sauce
1/4 c. hazelnuts (filberts)

Steps:

  • In 10-inch skillet, heat oil over medium-high heat until hot. Add sliced mushrooms, salt, and black pepper; cook 5 minutes or until browned and tender, stirring occasionally.
  • Meanwhile, cut endive crosswise into 1-inch-wide slices. In large serving bowl, toss endive and watercress.
  • Transfer mushrooms to bowl with greens. Add vinegar and sugar to skillet; cook over medium heat about 2 minutes or until vinegar thickens slightly (be careful not to cook longer or vinegar will burn). Remove skillet from heat; stir in soy sauce. Add to bowl with watercress mixture and toss to coat. Sprinkle with hazelnuts to serve.

Nutrition Facts : Calories 125 calories

ENDIVE SALAD RECIPE



Endive Salad Recipe image

Provided by ANITA COSTA

Categories     Salads

Yield 8

Number Of Ingredients 10

5 cups endive (torn)
2 cups watercress
1/3 cup pecan halves (toasted)
1/4 cup pomegranate seeds
1/4 cup olive oil
1 medium shallot (thinly sliced)
4 tsp lemon juice
1 tsp lemon peel (grated)
1/8 tsp salt
1/8 tsp ground black pepper

Steps:

  • In large bowl, combine endive, watercress and shallot. Sprinkle with pecans and pomegranate seeds.
  • In small bowl, whisk oil, lemon juice, lemon peel, salt and pepper. Drizzle over salad and serve immediately.

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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