?Chains off the back of a John Deere tractor. The photo was taken in December of 2009.

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
  1. 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.
  2. in a bowl, combine the cranberries, vinegars, garlic and salt. whisk in the olive oil. set the vinaigrette aside for at least 20 minutes.
  3. 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.

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