Watercress Pear And Pomegranate Salad Recipes

WATERCRESS, ROCKET, SWEET PEAR, WALNUT AND PARMESAN SALAD

Watercress, Rocket, Sweet Pear, Walnut and Parmesan Salad image

Provided by Jamie Oliver

Time 15m

Number Of Ingredients 0

Ingredients

Steps:

What a pukka combination, simple and classy. Don't try to make this when you feel like it, make it when you can buy perfect pears, otherwise it will taste naff. For 1 person I normally use around 1/2 a pear, 2 big handfuls of watercress and 2 big handfuls of rocket. If the pear skins are nice I just give them a wash, if not I remove them with a peeler. Then cut them in 1/2 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 a bowl with the watercress and rocket. The pepperiness of the leaves works so well with the sweetness of the pear. Drizzle with 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 Parmesan or pecornio, crumble your nuts over and tuck in. I love this salad with roasted meat or as a starter on its own.

WATERCRESS, PEAR AND POMEGRANATE SALAD

Watercress, Pear and Pomegranate Salad image

Categories Salad Fruit Leafy Green Side No-Cook Vegetarian Quick & Easy Feta Pear Winter Healthy Pomegranate Watercress Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 10

Ingredients

1/4 cup olive oil
3 tablespoons pure pomegranate juice
3 tablespoons white wine vinegar
2 tablespoons walnut oil
1/2 teaspoon Dijon mustard
2 large bunches watercress, thick stems trimmed
1 head butter lettuce, torn into bite-size pieces
2 firm but ripe pears, halved, cored, each half cut into 6 wedges
1/2 cup crumbled ricotta salata cheese or feta cheese
1/2 cup fresh pomegranate kernels

Steps:

Whisk first 5 ingredients in small bowl. Season with salt and pepper.
Combine watercress and lettuce in bowl. Pour all but 2 tablespoons dressing over; toss to coat. Divide greens among 6 plates. Arrange 4 pear wedges in spoke pattern on each plate. Drizzle 2 tablespoons dressing over pears. Sprinkle with cheese and pomegranate kernels.

WATERCRESS, FRISEE, AND PEAR SALAD

Watercress, Frisee, and Pear Salad image

This crisp French salad is just what you need when serving a rich or heavy mani course, like our Beef Bourguignon.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 7

Ingredients

3 tablespoons white-wine vinegar
3 tablespoons olive oil
Coarse salt and ground pepper
1 cup walnuts, broken into pieces
3 to 4 bunches watercress, trimmed
1 head frisee, core removed, leaves torn into bite-size pieces (about 8 cups)
2 red or yellow Bartlett pears, cored and cut into 1/4-inch slices

Steps:

Preheat oven to 350 degrees. Meanwhile, in a small bowl or jar, whisk or shake vinegar and oil until thick and combined; season with salt and pepper. (Dressing can be made a day ahead and refrigerated, covered.)
Place nuts on a rimmed baking sheet. Bake until golden brown, 7 to 10 minutes.
In a large bowl, combine watercress, frisee, pears, and dressing; toss gently to coat. Divide among plates; sprinkle with walnut pieces.

Nutrition Facts : Calories 175 g, Fat 13 g, Fiber 5 g, Protein 4 g

PEAR AND POMEGRANATE SALAD

Pear and Pomegranate Salad image

A fall and winter favorite--I am always eager for pomegranates to come in season so I can make this again. I make my own pomegranate juice by pressing the seeds against a metal sieve.

Provided by JPMJ

Categories Salad Green Salad Recipes

Time 12m

Yield 2

Number Of Ingredients 9

Ingredients

3 cups green leaf lettuce, rinsed and torn
1 Bartlett or Anjou pear
⅓ cup pomegranate seeds
1 tablespoon vegetable oil
2 tablespoons pomegranate juice
1 tablespoon lemon juice
1 teaspoon prepared Dijon-style mustard
½ tablespoon honey
ground black pepper to taste

Steps:

Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.

Nutrition Facts : Calories 152.6 calories, Carbohydrate 23.5 g, Fat 7.1 g, Fiber 3.8 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 88 mg, Sugar 15.4 g

WATERCRESS, PEAR AND GORGONZOLA SALAD

Watercress, Pear and Gorgonzola Salad image

Mellow pears contrast the strong flavors of gorgonzola in this bright, lightly creamy salad. It's all finished with a sweet-tart dressing of onion, mustard and red wine vinegar. It makes a lovely first course, or simply treat it as two servings, rather than four, and serve it as a light lunch.

Provided by Florence Fabricant

Categories easy, quick, weekday, salads and dressings

Time 5m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/3 cup coarsely chopped cippolini or other sweet onion
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/2 teaspoon honey
Juice of 1/2 lemon
1/2 cup grapeseed oil
Sea salt
ground white pepper
2 tablespoons extra virgin olive oil
8 ounces watercress (about 1 bunch), thick stems removed
4 ounces Gorgonzola, sliced into 16 small slabs
2 ripe pears, cored, quartered and cut in wedges, or 4 fresh figs, quartered

Steps:

Combine the onion, mustard, vinegar, honey, lemon juice and grapeseed oil in a food processor or blender. Purée until onion is very fine. Season with salt and pepper. Whisk in olive oil.
Rinse and dry the watercress. In a large bowl, season watercress with salt and pepper and toss with the dressing. Arrange cheese and fruit on four salad plates and top with watercress.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 32 grams, Carbohydrate 18 grams, Fat 42 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 490 milligrams, Sugar 11 grams, TransFat 0 grams

PEAR, ENDIVE AND WATERCRESS SALAD

Pear, Endive and Watercress Salad image

Categories Salad Vegetarian Goat Cheese Pear Winter Endive Bon Appétit

Yield Serves 6

Number Of Ingredients 12

Ingredients

6 ounces soft fresh goat cheese (such as Montrachet)
3/4 cup fresh breadcrumbs from sourdough bread (about 2 ounces)
1/2 cup white wine vinegar
1 large garlic clove
1 tablespoon chopped shallot
1 tablespoon Dijon mustard
1/2 cup walnut oil or olive oil
2 tablespoons vegetable oil
2 pears, cored, thinly sliced
4 heads Belgian endive, thinly sliced
2 bunches watercress, trimmed
2 cups walnuts, toasted

Steps:

Slice goat cheese into 6 equal portions; form each into ball. Flatten cheese balls into 2-inch-diameter rounds. Place breadcrumbs in shallow dish. Coat cheese rounds completely with breadcrumbs. Cover and chill at least 1 hour.
Mix vinegar, garlic clove, shallot and Dijon mustard in blender. With machine running, gradually add walnut oil. Season dressing to taste with salt and pepper. Set dressing aside.
Heat 2 tablespoons vegetable oil in large nonstick skillet over medium-high heat. Add cheese rounds to skillet and sauté until golden, about 2 minutes per side. Transfer cheese rounds to paper towels; let drain completely.
Toss pears, endive and watercress in large bowl with enough dressing to coat. Divide salad among 6 plates. Sprinkle walnuts over salads. Place 1 goat cheese round in center of each salad and serve.

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