November 1997

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Recipe Summary test

Yield:
20
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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