FENNEL, WATERCRESS & PINE NUT SALAD
Marinating the fennel with an orange dressing gives this salad a delicious, fresh zing from Lesley Waters
Provided by Lesley Waters
Categories Dinner, Side dish
Time 5m
Number Of Ingredients 5
Steps:
- In a large bowl, whisk the orange juice and oil together with a fork and season to taste. Add the fennel and toss to coat. Leave to marinate for 10 mins if you have time.
- Just before serving, tip the watercress and pine nuts into the bowl and toss well to combine.
Nutrition Facts : Calories 171 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.03 milligram of sodium
WATERCRESS AND FENNEL SALAD
Provided by Martha Stewart
Number Of Ingredients 7
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.
WATERCRESS AND FENNEL SALAD
Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 7
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
Yield Serves 2
Number Of Ingredients 5
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
Provided by Barbara Kafka
Categories dinner, salads and dressings
Time 10m
Yield 20 servings
Number Of Ingredients 9
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
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FENNEL, ORANGE, AND WATERCRESS SALAD
From leitesculinaria.com
5/5 (1)Total Time 25 minsCategory SaladCalories 303 per serving
- First, peel and segment 2 of the oranges. (Never segmented citrus before? Not to worry. Simply follow the instructions in How to segment citrus fruit above.) Set the segments aside and toss the peels and white membranes in the compost. Pour any juice into a bowl.
- Squeeze as much juice as you can from the remaining orange and dump it in the bowl with the other juice. You should have about 7 tablespoons (100 milliliters). Add the lemon zest, shallot, honey, and thyme. Add the oil gradually, whisking constantly, until everything is emulsified. Season with a little salt and pepper.
- Arrange the watercress on a large platter or individual plates and then scatter the fennel on top. Arrange the orange segments over everything. Whisk the vinaigrette to recombine and then drizzle as much or as little as desired over the salad just seconds before serving. (Cover and refrigerate any remaining dressing for up to several days.) Originally published December 19, 2015.
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