Fennel and Watercress Salad with Cranberries and Pecans

  • Servings: 20

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  • 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

How to make this recipe

  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.

Contributed By Published November 1997

481078 recipes/fennel-and-watercress-salad-with-cranberries-and-pecans 2013-12-06T23:25:32+00:00 Chris Schlesinger fall|winter|dinner-party|thanksgiving|salads|side-dishes|20-for-a-crowd|healthy|vegetarian november-1997,chris schlesinger,east coast grill and raw bar,thanksgiving dinner,salad recipe,fennel and watercress,cranberry vinaigrette recipes,fennel-and-watercress-salad-with-cranberries-and-pecans 481078

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