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Fennel and Watercress Salad with Cranberries and Pecans

  • SERVINGS: 20


  1. 1 cup pecan halves
  2. 1/2 cup dried cranberries, chopped
  3. 1/4 cup red wine vinegar
  4. 1/4 cup balsamic vinegar
  5. 1 tablespoon minced garlic
  6. 1 1/4 teaspoons salt
  7. 1 cup extra-virgin olive oil
  8. 6 bunches watercress, large stems removed
  9. 3 fennel bulbs—trimmed, cored and thinly sliced lengthwise
  10. 3 small heads radicchio, cored and torn into bite-size pieces
  1. Preheat the oven to 400°. Spread the pecans on a baking sheet and toast in the oven for about 7 minutes, or until fragrant and lightly browned. Set aside to cool.
  2. In a bowl, combine the cranberries, vinegars, garlic, and salt. Whisk in the olive oil. Set the vinaigrette aside for at least 20 minutes.
  3. In a very large salad bowl, toss the watercress with the fennel, radicchio and toasted pecans. Stir the vinaigrette, pour it over the salad and toss well. Serve at once.