Jacques Haeringer: Blueberry Tart & Orange & Watercress Salad Recipes


Kathie Lee & Hoda: Jacques Haeringer Interview

Kathie Lee Gifford and Hoda Kotb are joined in Today’s Kitchen by Jacques Haeringer, chef at L’Auberge Chez Francois, as he showed the ladies his Orange and Watercress Salad Recipe and Blueberry Tart Recipe. Also try his Cold Salmon with Black Sesame Crust and Herb Mayonnaise recipe.

Jacques Haeringer: Orange and Watercress Salad Recipe

Kathie Lee & Hoda: Blueberry Tart Recipe

Jacques Haeringer shared his Blueberry Tart Recipes and Orange & Watercress Salad Recipe.


Ingredients For Salad

  • 1/2 red onion, sliced fine
  • 1 teaspoon sea salt
  • 1 tablespoon red wine vinegar
  • 4 oranges
  • 2 bunches watercress
  • 20 nicoise olives

Ingredients For Orange Vinaigrette

  • Red wine vinegar
  • Juice from oranges
  • Olive oil
  • Salt and pepper


  1. Slice half of the red onion
  2. Place in sieve over a bowl and sprinkle with sea salt
  3. Let stand while preparing the other ingredients, then rinse with water, drain and press between paper towel to squeeze out excess liquid
  4. Toss wilted onions with one tablespoon red wine vinegar
  5. Cut top and bottom off four oranges and slice away skin and pith
  6. Remove orange segments by running a knife between the membranes and catching the juices to reserve for the vinaigrette
  7. For the orange vinaigrette, you will need to combine the juice from the oranges, red wine vinegar, olive oil, salt and pepper
  8. Next you will need to wash and pat dry the watercress
  9. Then place the watercress, niciose olives and orange segments in a bowl and toss lightly with orange vinaigrette
  10. Finish it off by topping with wilted red onion slices

Jacques Haeringer: Blueberry Tart Recipe


  • One 9-inch pie shell, baked
  • 1 pint fresh blueberries, with stems removed
  • 2 tablespoons kirsch
  • 3 tablespoons butter
  • 1/4 teaspoon finely grated lemon rind
  • 2 egg yolks
  • 2 whole eggs
  • 1/2 cup evaporated cane juice or sugar
  • 1 cup heavy cream
  • 1/4 teaspoon vanilla extract


  1. To begin, wash the blueberries and drain
  2. In a small bowl, add the kirsch to the blueberries
  3. With a spoon, mix together and allow to marinate while preparing the rest of the ingredients
  4. Preheat oven to 375 degrees F
  5. In a small saucepan, melt the butter
  6. Remove from heat and add the lemon rind
  7. In a deep bowl, combine the yolks, whole eggs, and sugar
  8. With an electric mixer, beat on high speed until mixture whitens, which should take approximately five minutes
  9. Turn mixer down to low and pour in the heavy cream, vanilla, and lemon butter
  10. Beat for 10 seconds
  11. In the baked pie shell, put the blueberries and kirsch
  12. Pour the custard over the berries and bake in the oven for 30 to 35 minutes, until the custard sets and is lightly browned on top
  13. Let pie cool and serve


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