Watercress, Fennel And Romaine Salad With Pernod Dressing

Name: Watercress, Fennel And Romaine Salad With Pernod Dressing
Yield: 20 servings
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; ¼ cup fresh lemon juice; 4 teaspoons kosher salt; 5 tablespoons Pernod; Freshly ground black pepper

By Barbara Kafka

Published December 26, 1987

Total Time: About 10 minutes
Rating: (0)
Comments: Read comments

Featured in: Food; NO PLACE LIKE HOME

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Ingredients

Yield:20 servings

THE SALAD

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)

THE DRESSING

1 cup fresh orange juice
1 cup olive oil
¼ cup fresh lemon juice
4 teaspoons kosher salt
5 tablespoons Pernod
Freshly ground black pepper

Ingredient Substitution Guide

Preparation

Step 1
Wash the greens well, then dry them. Refrigerate in a large plastic bag, undried, if preparing ahead.
Step 2
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.