Watercress Salad With Persimmons And Hazelnuts Food

WATERCRESS SALAD WITH PERSIMMONS AND HAZELNUTS

Watercress Salad with Persimmons and Hazelnuts image

Serve this light and delicious watercress, persimmon, and hazelnut salad -- it's a great meal on its own or as a starter.

Provided by Martha Stewart

Number Of Ingredients 12

Ingredients

1 teaspoon finely chopped shallot
1/4 cup plus 2 tablespoons freshly squeezed orange juice
1 tablespoon sherry-wine vinegar
1 teaspoon honey
Coarse salt and freshly ground pepper
1/4 cup hazelnut oil
1/4 cup safflower oil
2 bunches watercress, washed and well dried, tough stems removed
4 heads red endive, cut crosswise into 1/2-inch pieces
1/2 cup blanched hazelnuts, toasted and chopped
2 to 3 medium Fuyu persimmons, peeled and cut into 8 wedges
4 ounces soft, ripened goat cheese, such as Bijou, Humboldt Fog, or Bucheron, cut into 8 wedges

Steps:

In a large bowl, whisk together shallot, orange juice, vinegar, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in oils until mixture is emulsified; season with salt and pepper.
Add red endive and watercress to bowl with dressing; lightly toss. Add hazelnuts and transfer salad to a large chilled platter. Place persimmon wedges and cheese around edge of platter; serve immediately.

PEAR, PERSIMMON AND HAZELNUT SALAD

Pear, Persimmon and Hazelnut Salad image

Provided by Christine Muhlke

Categories easy, weekday, salads and dressings

Time 1h

Yield Serves 6

Number Of Ingredients 12

Ingredients

1 tablespoon minced shallot
2 tablespoons sherry vinegar
Salt
freshly ground pepper
6 tablespoons hazelnut oil (see note)
3 Bosc pears, cored and cut into 1/8-inch slices (see note)
6 fuyu persimmons, peeled, cored and cut into ¼-inch slices
3 endive, cored and cut into 1-inch slices
Mache or watercress, if desired
1/4 cup roasted hazelnuts
1/4 cup crumbled Stilton
1/4 cup pomegranate seeds

Steps:

Macerate the shallot in sherry vinegar and a pinch of salt and pepper for an hour or more. Add hazelnut oil; taste and adjust seasoning.
Just before serving, toss pears, persimmons and endive in a bowl and dress with vinaigrette. Season to taste. Serve over greens, if using, and sprinkle with hazelnuts, Stilton and pomegranate seeds.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 18 grams, Carbohydrate 28 grams, Fat 21 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 439 milligrams, Sugar 11 grams

WATERCRESS AND PERSIMMON SALAD WITH CHAMPAGNE VINAIGRETTE

Watercress and Persimmon Salad with Champagne Vinaigrette image

Fuyu persimmons, which resemble tomatoes in shape, are best enjoyed while still firm and slightly crisp. The sweet, meaty wedges make a gorgeous counterpoint to the tangle of peppery greens.

Provided by Lillian Chou

Categories Holiday 2018 Christmas Christmas Eve New Year's Eve Thanksgiving Winter Fall Appetizer Salad Persimmon Watercress Tree Nut Free Wheat/Gluten-Free Peanut Free Dairy Free

Yield 8 servings

Number Of Ingredients 6

Ingredients

3 Tbsp Champagne vinegar
2 Tbsp minced shallot
1 tsp grated lemon zest
1/4 cup extra-virgin olive oil
3 firm-ripe Fuyu persimmons
16 cups watercress (from 2 bunches), tough stems discarded

Steps:

Whisk together vinegar, shallot, zest, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl. Add oil in a slow stream, whisking until combined well.
Peel persimmons and cut into 1/3-inch-thick wedges. Toss watercress with persimmons and enough vinaigrette to coat, then season with salt and pepper.
Do Ahead
Vinaigrette can be made 1 day ahead and chilled.

SALAD OF FALL GREENS WITH PERSIMMONS AND HAZELNUTS

Salad of Fall Greens with Persimmons and Hazelnuts image

Categories Salad Fall Persimmon Tangerine Hazelnut Watercress Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 12

Ingredients

3/4 cup fresh tangerine juice
1 tablespoon grated tangerine peel
3/4 cup vegetable oil
2 tablespoons hazelnut oil or walnut oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 head escarole (about 11 ounces), torn into 2-inch pieces (about 12 cups)
1 large bunch watercress, stemmed (about 6 cups)
1 5-ounce bag mixed baby greens
2 Fuyu persimmon, peeled, halved, thinly sliced
1/2 cup hazelnuts, toasted, skin rubbed off

Steps:

Boil tangerine juice and tangerine peel in heavy small saucepan over medium-high heat until reduced to 1/4 cup, about 5 minutes. Transfer to medium bowl. Whisk in next 5 ingredients. Season dressing with pepper. (Can be made 1 day ahead. Cover; chill. Rewhisk before using.)
Place all greens and half of persimmon slices in large bowl. Add dressing and toss to coat. Divide salad among plates. Top each with remaining persimmon slices and hazelnuts and serve.

WATERCRESS SALAD

Watercress Salad image

Provided by Ming Tsai

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

Juice of 2 limes
1 teaspoon sugar
2 tablespoons canola oil
2 tablespoons chopped macadamia nuts, save a little for garnish
3 cups watercress
Salt and black pepper to taste

Steps:

In a bowl, whisk together juice, sugar and oil. Toss well with nuts and greens. Season and check.

SPINACH & WATERCRESS SALAD

Spinach & watercress salad image

Superhealthy and good source of vitamin C

Provided by Lesley Waters

Categories Buffet, Dinner, Lunch, Side dish, Starter, Supper, Vegetable

Time 5m

Number Of Ingredients 5

Ingredients

2 tbsp extra-virgin olive oil
squeeze lemon juice
1 large bunch watercress , stalks trimmed
100g bag baby spinach leaves, washed
1 small red onion , finely sliced

Steps:

Whisk together oil and lemon juice, then season. In a bowl, mix the leaves and onion. Drizzle dressing over and toss to combine.

Nutrition Facts : Calories 66 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.11 milligram of sodium

WATERCRESS SALAD WITH LEMON VINAIGRETTE

Watercress Salad with Lemon Vinaigrette image

Watercress has a delicate but peppery flavor making it the perfect base for this simple salad. Drizzle with my homemade, easy lemon-dijon vinaigrette!

Provided by Alison Marras

Categories Salad

Time 10m

Number Of Ingredients 7

Ingredients

2 tablespoons freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
sea salt and pepper to taste
3 to 4 tablespoons extra-virgin olive oil
2 cups or handfuls watercress ((I love Pete's Living Greens))
pitted olives
crushed nuts/seeds to top

Steps:

In a small bowl or food processor, whisk together the lemon juice, mustard, and sea salt until mixed well.
Add 3 tablespoons of the oil slowly, while mixing constantly until the dressing is well blended. Season with sea salt and pepper and any other spices you'd like.
Lightly rinse off any dirt and shake or pat watercress dry. Snip the stems with leaves off roots (if attached) and disccardany thick stems that may be touggh to eat, keepingg thin stems. (both are edible!
Then, dress watercress with the vinaigrette, and serve as a side or base to your favorite protein!

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SALADS | FOOD & STYLE

Watercress and radicchio salad with Fuyu persimmons and spicy lime vinaigrette Category Cloud Appetizers & finger foods Articles Basics & techniques Breakfast & brunch Cocktails & drinks Cooking tips Desserts Grilling Main Courses Pastas, grains & legumes Pizzas & flatbreads Salads Sauces & condiments Sides Soups & stews Wine articles
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