Watercress Fennel And Romaine Salad With Pernod Dressing Food

FENNEL, WATERCRESS & PINE NUT SALAD

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.

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.

WATERCRESS AND FENNEL SALAD

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.

ROMAINE AND FENNEL SALAD

Steps:

• Place chopped or torn romaine in a large salad bowl. Cut fennel bulb down the center, then again, quartering it. Remove the core with angled cuts on each quarter bulb. Thinly slice quarter bulbs across and add to salad bowl. Combine romaine and fennel with parsley sprigs and red onion. Place one fingertip over the top of balsamic vinegar to control the pour and splash a few tablespoons into the bowl. Drizzle the salad generously with extra-virgin olive oil and toss lightly to coat salad evenly with vinegar and oil. Season with salt and pepper, to taste, and top salads with curls of Asiago or Parmigiano, created by shaving cheese with your knife.

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.

ROSEMARY-ROASTED GOLDEN BEETS AND CARROTS

Steps:

• Heat oven to 450° F. Toss the beets, carrots, vinegar, oil, rosemary, ¾ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until the vegetables are tender, 30 to 35 minutes.

WATERCRESS, FENNEL AND ROMAINE SALAD WITH PERNOD DRESSING

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.

ROMAINE AND FENNEL SALAD WITH RED WINE VINAIGRETTE

Steps:

• Whisk vinegar, lemon juice and oregano in small bowl to blend. Whisk in oil. Season dressing with salt and pepper.
• Combine lettuce, fennel and half of Parmesan cheese in large bowl. Toss with dressing. Garnish with remaining Parmesan cheese and serve.

FENNEL, WATERCRESS, AND ENDIVE SALAD WITH TOASTED PINE NUTS

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 WITH FENNEL & BERRIES

Steps:

• In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately.

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.