Ingredients
2 Bartlett pears, ripe but firm
1 teaspoon olive oil
1 teaspoon honey
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 medium red onion, thinly sliced into rings
2 heads endive, sliced crosswise into 1-inch pieces
1 bunch watercress, tough stems removed
1/4 pound Stilton or Roquefort cheese, crumbled
1 1/2 teaspoons red-wine vinegar
1 teaspoon Worcestershire sauce
To make
01. Cut pears lengthwise into quarters. Peel, core, and cut each quarter into approximately 1-inch chunks and place in a small bowl. Add 2 teaspoons olive oil, honey, dry mustard, salt, and pepper and toss well.
02. Place a medium skllet over medium-high heat. Add pears and onions and cook, shaking the skillet a few times, until pears are golden brown and onions are slightly wilted, about 3 minutes.
03. Transfer pears, onions, and any juicesto a bowl. Add endive, watercress, cheese, remaining olive oil, vinegar, and Worcestershire sauce and toss together gently. Season to taste with salt and pepper and serve warm.
Ingredients
12 small red potatoes (about 1 pound 6 ounces), scrubbed
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons fresh lemon juice
1 teaspoon sherry vinegar
1 bunch watercress (about 6 ounces), tough stems removed
Zest of half a lemon
To make
01. Heat oven to 375°F. Arrange potatoes in a roasting pan and add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; roll potatoes to coat. Roast until potatoes are tender, about 40 minutes. Remove from oven and let stand just until col enough to handle.
02. Meanwhile, whisk together lemon juice, vinegar, remaining 2 tablespoons olive oil, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; set aside.
03. Break each warm potato in half and place in a serving bowl. Add the vinaigrette and toss to coat. Add watercress and lemon zest, toss, and serve immediately.
Ingredients
- Cauliflower florettes (raw)
- salt
- virgin olive oil
- 1 jar artichoke hearts
- 1 can small black olives, drained and rinsed
Sprinkle cauliflower florettes with salt and add olive oil; let set for 45 minutes. Add artichoke hearts and olives and coat with more olive oil. Marinate overnight in refrigerator and serve chilled.
