Watercress Walnut And Roquefort Salad Recipes

WATERCRESS AND ENDIVE SALAD WITH PEARS AND ROQUEFORT

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.

BUTTER LETTUCE AND WATERCRESS SALAD WITH CREAMY WALNUT DRESSING

Steps:

• Step 1 Preheat the oven to 350 degrees F.
• Step 2 In a small bowl add the panko breadcrumbs and 1 teaspoon olive oil. Toss well. Place the breadcrumbs on 1/2 of the baking sheet. Spread the walnuts on the other half of the baking sheet. Place in the oven and bake till regrant, about 10-12 minutes. Remove from the oven and let cool.
• Step 3 Once the walnuts have cooled, take 1/3 cup of the toasted walnuts, roughly chop and set aside for later. Take the remaining 1 cup of walnuts and place in a kitchen mixer fitted with a blade attachment. Blend in high till a creamy walnut butter has formed.
• Step 4 To the food processor add the lemon juice, water, vinegar, tarragon, parsley, 1 teaspoon salt and black pepper. Blend well to incorporate. With the mixer on low, slowly add 1/4 cup olive oil. Set aside.
• Step 5 Place the butter lettuce and watercress in a large serving bowl. Sprinkle some of the walnut dressing onto the lettuce and gently toss. Adjust the amount of dressing as needed per taste.
• Step 6 Divide the salad amount the serving plates. Sprinkle with the toasted breadcrumbs and the reserved chopped walnuts. Drizzle the salads with remaining two teaspoons of olive oil and serve right away.

WATERCRESS SALAD WITH SHAVED BEETS, WALNUTS AND ROQUEFORT

Steps:

• In a bowl, whisk together the orange juice, lemon juice, olive oil, salt and pepper. Place the watercress in a large bowl and toss with the dressing. Add the beets and walnuts. Divide among 4 plates and sprinkle with the Roquefort. Serve immediately.

WATERCRESS, WALNUT, AND ROQUEFORT SALAD

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.