Watercress Sweet Pear Rocket Walnut And Parmesan Salad Recipes
WATERCRESS, SWEET PEAR, ROCKET, WALNUT AND PARMESAN SALAD
Heavenly fresh and so easy to prepare. The What a beautiful combination of flavours, simple and classy. Don't try to make this when you feel like it, make it when you can find perfect pears and watercress, remember only the freshest in season is best. For one person I normally use around half a pear 2 big handfuls of watercress and 2 big handfuls of rocket. Quantities can be adjusted easily. I love this salad with roasted meat
Provided by An_Net
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- If the skins are nice just give them a wash, if not remove with a peeler. Then cut them in half 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 the bowl with the watercress and rocket. The pepperiness of the leaves works so well with the sweetness of the pear.
- Drizzle with a 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 some Parmesan or Pecorino, crumble your nuts over.
Nutrition Facts : Calories 655.6, Fat 53.7, SaturatedFat 9.9, Cholesterol 22, Sodium 410.1, Carbohydrate 35.3, Fiber 8.1, Sugar 18.9, Protein 16.6
SWEET PEAR AND GORGONZOLA SALAD WITH ROCKET, WATERCRESS, WALNUTS, AND ORANGE FLOWER HONEY
This salad first appeared in Robin Leach's Lifestyles of the Rich and Famous (1986) cookbook and became an instant hit in my restaurants because the intense flavor of pears is concentrated by long and slow heating. Whenever a recipe calls for fruit to accompany meat, game or poultry (as in duck with pears), this is the best way I know to bring out the flavors of the fruit, giving a commercial product a new lease on life, as if it were ripe fruit fresh from a farm in Oregon or Long Island. The process is oven drying, slowly evaporating all that Colorado River irrigation water from the fruit without cooking it. Do the same thing with halved apples, peeled slice pineapple, quinces, plums, apricots (especially since they tend to be the most ruined by growers), peaches and figs. If you can find Zante or Champagne grapes, they are the perfect garnish for this dish, but Concords would not be bad either. I also like to make this salad with ripe white peach and rose peppercorns sprinkled over the peaches and cheese.
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F.
- Slice the pears in half lengthwise. Rub each half with a pinch of salt. Put parchment paper on a tray just large enough to hold the pears, and spread the sugar on the paper. There should be a 1/8-inch layer. Put the pear halves cut side down on the sugar and bake for 1 hour. When the pears are cool enough to handle, remove the cores and slice them crosswise into 1/8-inch sections.
- Put the lemon juice in a salad bowl with salt and pepper and mix to dissolve the salt, then whisk in the oil. Arrange the slices of pear 1 pear per plate, in 1 layer in the center of the plate, leaving a 3-inch gap in the center for the watercress and the rocket. Scatter the cheese and then the walnuts over the pears, and then drizzle the honey on top of the walnuts and cheese.
- Put the watercress, rocket, and basil in the salad bowl and toss together. Then place the salad in the center of the pears.
- Garnish with the flowers.
WATERCRESS, PEAR AND WALNUT SALAD WITH POPPY SEED DRESSING
Categories Salad Fruit Leafy Green Mustard Nut No-Cook Thanksgiving Quick & Easy Vinegar Pear Walnut Fall Honey Watercress Bon Appétit
Yield Serves 8
Number Of Ingredients 8
Steps:
- Whisk vinegar, mustard and honey in small bowl to blend. Gradually whisk in oil. Mix in poppy seeds. Season dressing to taste with salt and pepper.
- Toss watercress and walnuts in large bowl with enough dressing to coat. Season with salt and pepper. Divide salad among 8 plates. Toss pears with 1/4 cup dressing in small bowl. Spoon pears atop salads.
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