WATERCRESS, ENDIVE AND MUSHROOM SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 11
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
WARM MUSHROOM SALAD WITH ENDIVE AND WATERCRESS
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
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
WATERCRESS, ENDIVE SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 3
Steps:
- Chop and remove stems from watercress. Cut endive into cross pieces. Toss the two together and dress with mustard vinaigrette.
WARM MUSHROOM SALAD
Steps:
- Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
- Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.
BROWN RICE SALAD WITH MUSHROOMS AND ENDIVE
Triticale is a hybrid grain made from wheat and rye, which farmers and health food stores alike had high hopes for in the 1970s. It is a good source of phosphorus and a very good source of magnesium, but apparently the yields were disappointing to farmers and it never really caught on among consumers. I had sort of forgotten about it until I came across it again recently at Bob's Red Mill. I like its chewy texture and earthy flavor, both very similar to farro or wheatberries. Any hearty, toothsome grain works well in this salad, so I've given you a choice.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 2h
Yield Serves 6
Number Of Ingredients 19
Steps:
- If using brown rice or barley, toast first: Heat a medium saucepan over medium-high heat and add the barley or brown rice. Stir in the pan until the grains begin to smell toasty, about 5 minutes. Add the stock or water and salt (1/2 to 3/4 teaspoon) and bring to a boil. Reduce the heat to low, cover and simmer 40 to 45 minutes, until tender. If all of the liquid has not been absorbed, drain and return to the pan. Place a clean dish towel over the top of the pan and return the cover. Let sit undisturbed for 10 minutes. If using triticale, soak in 3 cups water if you have the time for 1 hour before cooking. Combine in a saucepan with the soaking water (or drain and use 3 cups stock), bring to a boil, add salt to taste, reduce the heat and simmer 45 to 50 minutes, until some of the grains have begun to splay. Turn off the heat and let steep for 15 minutes in any liquid remaining in the pan, then drain.
- Heat the olive oil in a large, heavy skillet over medium-high heat and add the shiitake mushrooms. Cook, stirring, until they begin to sweat and color slightly, 2 to 3 minutes. Add the garlic, sage, and salt to taste and sauté just until the mushrooms are tender, about 1 minute. Turn off the heat, add the regular mushrooms and 1 tablespoon of the dressing, and stir together. Stir in the cooked grains and the herbs. Add salt and pepper to taste.
- When ready to serve, whisk the remaining salad dressing and add to the grains and mushrooms. Stir over medium heat until heated through. Add the endive, toss together and serve.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 21 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 527 milligrams, Sugar 3 grams, TransFat 0 grams
WATERCRESS AND ENDIVE SALAD
Provided by Pierre Franey
Categories easy, quick, weekday, salads and dressings, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
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
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