fennel and watercress salad with cranberries and pecans
By Narayan • 20:32 on Monday, March 11, 2002 • Comment
Two things about this recipe: 1) add some orange juice to the dressing to give it a nice zing 2) make sure your dinner guests like fennel. [ what’s with people not liking fennel? ]
- 1 cup pecan halves
- 1/2 cup dried cranberries, chopped
- 1/4 cup red wine vinegar
- 1/4 cup balsamic vinegar
- 1 tablespoon minced garlic
- 1 1/4 teaspoons salt
- 1 cup extra-virgin olive oil
- 6 bunches watercress, large stems removed
- 3 fennel bulbs-trimmed, cored, and thinly sliced lengthwise
- 3 small heads radicchio, cored and torn into bite-size pieces
- preheat oven to 400F. spread the pecans on a baking sheet and roast in the oven for about 7 minutes, or until fragrant and lightly browned. set aside to cool.
- in a bowl, combine the cranberries, vinegars, garlic and salt. whisk in the olive oil. set the vinaigrette aside for at least 20 minutes.
- in a very large salad bowl, toss the watercress with the fennel, radiccio and toasted pecans. stir the vinaigrette, pour it over the salad and toss well. serve at once.