Tomato Fennel And Watercress Salad Recipes

FENNEL AND WATERCRESS SALAD

Steps:

• In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
• In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.

TOMATO, FENNEL AND WATERCRESS SALAD

Steps:

• Whisk together the vinegar, tarragon, mustard, fennel seed and olive oil.
• Cut the tomatoes into 1/2 inch thick wedges. In a large salad bowl, combine the watercress, fennel and tomatoes. Toss with vinaigrette to coat, season with salt and pepper and serve.

TOMATO AND FENNEL SALAD

Steps:

• Toss 2 pounds tomatoes (cut into wedges), 2 thinly sliced fennel bulbs and 1/2 thinly sliced red onion with 1/3 cup olive oil and 3 tablespoons white wine vinegar. Season with 1 1/2 teaspoons kosher salt, 1 teaspoon sugar and a generous amount of pepper. Let sit at least 30 minutes. Toss with 1 cup fresh parsley and 1/2 cup fennel fronds before serving.

WATERCRESS AND FENNEL SALAD

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.

TOMATO FENNEL SALAD

Steps:

• Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.
• Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.

TOMATO, FENNEL AND WATERCRESS SALAD WITH FENNEL-TARRAGON VINAIGRETTE

Steps:

• Whisk first 4 ingredients in medium bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
• Mix watercress, fennel and tomatoes in large bowl. Toss with enough vinaigrette to coat. Season salad to taste with salt and pepper and serve.

TOMATO & FENNEL SALAD

Steps:

• Whisk oil, vinegar, salt and pepper in a large bowl until combined. Add tomatoes, fennel, parsley and pine nuts; toss to coat.

FENNEL AND WATERCRESS SALAD

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.

ROAST

Steps:

• Lay tomatoes on a tray. Tomatoes go into the oven for about 90 minutes, (you can even leave them in overnight at a low heat).
• Season the tomatoes with salt, sprinkle over with some sugar as well. The salt and sugar combined speed up the drying process.
• Cut the thyme and add sliced fresh garlic.
• In 90 minutes you will see cherry tomatoes shrink down. Extra virgin olive oil gives a nice earthy flavor to the tomatoes. Place the tomatoes in the oven preheated up to 200 degrees Fahrenheit and cook long and slow for an hour and a half.
• For the roast tomato salad: put some watercress and chopped onions. Drop warm tomatoes over the watercress with onions.
• Add some balsamic vinegar, salt and pepper. Sprinkle some extra virgin olive oil. Done! Cook this recipe with a photo!