Tomato Watercress And Endive Salad Recipes

WATERCRESS SALAD WITH ROASTED TOMATO DRESSING

Steps:

• Preheat oven to 350 degrees F.
• Take a roasting dish and lay the tomatoes out with the garlic. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 15 to 20 minutes until the tomatoes have burst and juices are slightly caramelized.
• Remove from the oven and place in a blender with all the pan juices. Add the red wine vinegar, 1/4 cup olive oil, sugar, parsley, and salt and pepper. Pulse until well combined. Set aside to cool in the refrigerator while you prepare the croutons.
• Take a sheet tray and lay out thin slices of the baguette. Drizzle with olive oil and season with salt and pepper. Place in the hot oven and bake until golden brown and crispy. The croutons will take 5 to 7 minutes. Remove from oven and while still warm, smear each piece with some goat cheese. Set aside.
• Take a platter and layer with goat cheese croutons. Top with mounds of feathery watercress and drizzle over the roasted tomato dressing.

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

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, ENDIVE SALAD

Steps:

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

ENDIVE-TOMATO SALAD

Steps:

• Whisk 1 teaspoon dijon mustard, 1/2 teaspoon kosher salt, 2 tablespoons white wine vinegar, 1 tablespoon hazelnut oil and 3 tablespoons olive oil in a large bowl. Add 1 pint halved cherry tomatoes, 3 chopped endives and 4 chopped cucumbers; season with salt and pepper and toss. Top with chopped toasted hazelnuts.

WATERCRESS AND ENDIVE SALAD

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.

WATERCRESS AND BELGIAN ENDIVE SALAD

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.

BEAN, TOMATO & WATERCRESS SALAD

Steps:

• Drain and rinse the beans, then combine in a bowl with the watercress, zest and juice of the lemon, tomatoes and olives, including the oil from the pack. Toss well and season to taste.