Fennel And Watercress Salad Recipes

WATERCRESS AND FENNEL SALAD

Watercress And Fennel Salad image

Provided by Florence Fabricant

Categories easy, quick, weekday, salads and dressings

Time 20m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 bunches watercress, well rinsed and dried
1 large bulb fennel
4 scallions
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Remove most of the stems from the watercress and place in a salad bowl. Trim the stems from the fennel and slice the bulb, including the core, very thin. Add to the bowl. Trim the scallions, chop and add to the bowl.
Mix the vinegar and mustard together. Beat in the oil to make a smooth emulsion. Pour over the ingredients in the salad bowl and toss. Season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 268 milligrams, Sugar 2 grams, TransFat 0 grams

FENNEL AND WATERCRESS SALAD

Fennel and Watercress Salad image

Yield Serves 2

Number Of Ingredients 5

Ingredients

1 teaspoon freshly grated orange zest
2 teaspoons fresh orange juice
2 tablespoons olive oil
1/2 fennel bulb, sliced thin lengthwise
2 cups watercress sprigs, the coarse stems discarded and the springs washed and spun dry

Steps:

In a bowl whisk the zest and the orange juice with salt to taste, whisking until the salt is dissolved, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In another bowl toss the fennel with half the dressing until it is coated well. Add the watercress to the remaining dressing, toss it until it is just coated well, and divide it between 2 plates, mounding the fennel in the middle.

WATERCRESS, FENNEL AND ROMAINE SALAD WITH PERNOD DRESSING

Watercress, Fennel And Romaine Salad With Pernod Dressing image

Provided by Barbara Kafka

Categories dinner, salads and dressings

Time 10m

Yield 20 servings

Number Of Ingredients 9

Ingredients

6 bunches watercress (about 12 cups of sprigs)
2 large heads romaine lettuce, torn into small pieces (about 8 cups)
3 heads fennel, tops removed and thinly sliced across the bulb (about 6 cups)
1 cup fresh orange juice
1 cup olive oil
1/4 cup fresh lemon juice
4 teaspoons kosher salt
5 tablespoons Pernod
Freshly ground black pepper

Steps:

Wash the greens well, then dry them. Refrigerate in a large plastic bag, undried, if preparing ahead.
Whisk together the dressing ingredients. Just before serving, place the greens in one or two large salad bowls. Divide the dressing evenly between the bowls. Toss well to combine.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 382 milligrams, Sugar 3 grams

WHITE ONION, FENNEL, AND WATERCRESS SALAD

White Onion, Fennel, and Watercress Salad image

Soaking onion slices in ice water rids them of their sulfury smell and makes them crunchy and refreshing.

Provided by Alison Roman

Yield Serves 4

Number Of Ingredients 7

Ingredients

1/2 small white onion, very thinly sliced into rings
1 tablespoon fennel seeds
1 medium fennel bulb, thinly sliced into rings
1 bunch watercress, thick stems removed
2 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
2 tablespoons olive oil

Steps:

Soak onion in a bowl of ice water 30 minutes; drain.
Toast fennel seeds in a dry small skillet over medium heat, tossing often, until golden, about 4 minutes. Transfer to a cutting board and coarsely chop.
Toss onion, fennel bulb, watercress, and vinegar in a large bowl. Season with salt and pepper, add oil and fennel seeds, and toss again to coat.

BEET, FENNEL AND WATERCRESS SALAD

Beet, Fennel and Watercress Salad image

Categories Salad Citrus Vegetable Side Vegetarian Fennel Beet Fall Healthy Vegan Watercress Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 6

Ingredients

2 beet bunches with tops, tops reserved for Sunday Supper Macaroni and Cheese
1/4 cup fresh lemon juice
1 tablespoon plus 1 teaspoon honey
1/2 cup olive oil
2 watercress bunches, trimmed
2 fennel bulbs, trimmed, cut into strips

Steps:

Preheat oven to 375°F. Cut tops and root ends off beets. Wrap beets in aluminum foil and bake until tender, about 50 minutes. Cool slightly. Peel beets. Slice beets into rounds; stack rounds and cut into strips.
Combine fresh lemon juice and honey in small bowl. Gradually mix in olive oil. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Wrap beets tightly and refrigerate. Cover dressing and let stand at room temperature.)
Place watercress in bowl and toss with enough dressing to coat. Arrange on platter. Top with fennel and then beets. Drizzle remaining dressing over.

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