Fennel And Watercress Salad Recipes

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.

TOMATO, FENNEL AND WATERCRESS SALAD WITH FENNEL-TARRAGON VINAIGRETTE

Tomato, Fennel and Watercress Salad with Fennel-Tarragon Vinaigrette image

Categories Salad Tomato Fennel Summer Tarragon Watercress Bon Appétit

Yield Serves 6

Number Of Ingredients 8

Ingredients

2 tablespoons white wine vinegar
4 teaspoons chopped fresh tarragon
2 teaspoons Dijon mustard
1 teaspoon fennel seeds, crushed
5 tablespoons olive oil (preferably extra-virgin)
3 cups trimmed watercress
2 medium fennel bulbs, trimmed, very thinly sliced lengthwise (about 3 cups)
1 1/2 pounds tomatoes, cut into 1/2-inch-thick wedges

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.

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

FENNEL, WATERCRESS, AND ENDIVE SALAD WITH TOASTED PINE NUTS

Fennel, Watercress, and Endive Salad with Toasted Pine Nuts image

Categories Salad Fruit Leafy Green Side Quick & Easy Vinegar Apple Pine Nut Fennel Fall Healthy Endive Watercress Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

1 cup balsamic vinegar
7 medium heads Belgian endive, halved, cut lengthwise into strips
2 large fennel bulbs (about 20 ounces total), trimmed, bulbs halved lengthwise, cored, cut lengthwise into thin strips
2 bunches watercress, thick ends trimmed (about 5 1/2 cups packed)
1 Granny Smith apple, cored, quartered, sliced 1/4 inch thick
3 tablespoons extra-virgin olive oil
1/2 cup pine nuts, toasted
Parmesan cheese shavings

Steps:

Boil balsamic vinegar in small skillet over medium-high heat until reduced to 1/2 cup, about 5 minutes.
Combine endive, fennel, watercress and apple in large bowl. Add olive oil and toss to coat. Season to taste with salt and pepper. Divide salad among 8 plates. Drizzle with reduced balsamic vinegar, dividing equally. Sprinkle with pine nuts. Garnish with Parmesan shavings.

WATERCRESS AND FENNEL SALAD

Watercress and Fennel Salad image

Provided by Martha Stewart

Number Of Ingredients 7

Ingredients

Zest of 1 orange, plus 2 tablespoons juice
2 tablespoons lemon juice
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
1/4 cup extra virgin olive oil
2 bunches watercress, trimmed and washed
1 fennel bulb, halved lengthwise, cored, and thinly sliced

Steps:

In a large salad bowl, combine orange zest and juice, lemon juice, salt, and pepper. Add olive oil in a slow, steady, thin stream while whisking constantly.
Toss watercress and fennel with dressing just before serving.

FENNEL AND WATERCRESS SALAD

Fennel and Watercress Salad image

This salad would be a welcome addition to any Thanksgiving or Christmas dinner table.

Provided by Anonymous

Categories Salad Vegetable Salad Recipes

Time 20m

Yield 20

Number Of Ingredients 10

Ingredients

½ cup chopped dried cranberries
¼ cup red wine vinegar
¼ cup balsamic vinegar
1 tablespoon minced garlic
1 ¼ 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

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.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 8.9 g, Fat 15.4 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 201.8 mg, Sugar 3 g

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