Fennel and Watercress Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 20 |
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This salad would be a welcome addition to any Thanksgiving or Christmas dinner table. Ingredients:
1/2 cup chopped dried cranberries |
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 - rinsed, dried and trimmed |
3 bulbs fennel - trimmed, cored and thinly sliced |
3 small heads radicchio, cored and chopped |
1 cup pecan halves, toasted |
Directions:
1. In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
2. 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.
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