Fennel, Apple and Celery Salad with Watercress

To maintain crispness, toss the salad just before setting it out on the buffet.

Slideshow:Terrific Green Salads

  • Total Time:
  • Servings: 12

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  • 3/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice, plus 1/2 lemon
  • 3 tablespoons balsamic vinegar
  • Salt and freshly ground pepper
  • 6 medium celery ribs, peeled and thinly sliced crosswise on a mandoline
  • 4 medium fennel bulbs—halved, cored and thinly sliced on a mandoline
  • 2 Granny Smith apples—halved, cored and thinly sliced on a mandoline
  • Three 6-ounce bunches of watercress, large stems discarded
  • 1 cup seedless red grapes, halved
  • 3/4 cup chopped flat-leaf parsley

How to make this recipe

  1. In a small bowl, mix the olive oil, lemon juice and vinegar. Season with salt and pepper. In a large bowl, squeeze the 1/2 lemon over the celery, fennel and apples and toss well.

  2. In another large bowl, toss the watercress with 1/4 cup of the vinaigrette. Add the grapes, parsley and the remaining vinaigrette to the celery, fennel and apples and toss well. Arrange over the watercress and serve.

Contributed By Photo © William Meppem Published December 2003

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