RECIPE

Fennel and Watercress Salad with Cranberries and Pecans

• Recipe by Chris Schlesinger

Ingredients

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

Directions

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. 
4.  
5.