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Fennel and Watercress Salad with Cranberries and Pecans

Contributed by Chris Schlesinger

SERVINGS: 20

•HEALTHY
•VEGETARIAN

slideshow Chef Holiday Recipes Made Easy

slideshow Terrific Green Salads

1 cup pecan halves
1/2 cup dried cranberries, chopped
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon minced garlic
1 1/4 teaspoons salt
1 cup extra-virgin olive oil
6 bunches watercress, large stems removed
3 fennel bulbs—trimmed, cored and thinly sliced lengthwise
3 small heads radicchio, cored and torn into bite-size pieces

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.
In a bowl, combine the cranberries, vinegars, garlic, and salt. Whisk in the olive oil. Set the vinaigrette aside for at least 20 minutes.
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.

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