Watercress And Fennel Salad
Published February 19, 1994
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 bunches watercress, well rinsed and dried
1 large bulb fennel
4 scallions
¼ cup white wine vinegar
1 teaspoon Dijon mustard
⅓ cup extra-virgin olive oil
Salt and freshly ground black pepper
Nutritional analysis per serving (6 servings)
5 grams carbs; 131 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 2 grams fiber; 266 milligrams sodium; 2 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
Delicious and refreshing as is. Addictive.
So refreshing. I used Amora, which is a mild Dijon mustard and a shallot because I didn't have scallions. De- lish!