Warm Winter Salad With Fennel, Radicchio, and Watercress
Prep time
Total time
Author: Eileen Beran
Recipe type: Salad
Serves: 4
Ingredients
- 1 small garlic clove, minced
- 2 teaspoons fresh lemon juice (from about 1/2 of a small lemon)
- 1 1/2 tablespoons wine vinegar (white wine or sherry)
- Pinch of salt
- Pepper to taste
- 1/4 cup plus 2 teaspoons olive oil, divided
- 2/3 cup walnuts, coarsely chopped
- 1 small fennel bulb, (about 8 ounces), stems, fronds, and base trimmed, bulb halved, cored, and sliced thin (about 1 1/2 cups)
- 4 dry-cured olives, pitted and chopped (about 1 tablespoon)
- 1 small head radicchio, leaves separated, washed, dried and torn into bite-sized pieces (about 5 cups)
- 2 large bunches watercress, washed, dried and large stems removed (about 4 cups)
- 1 small chunk Parmesan cheese (about 1 ounce), shaved into thin strips with vegetable peeler
Instructions
- In a small bowl, whisk together garlic, lemon juice, vinegar, salt, and pepper. Gradually stream in 1/4 cup olive oil, whisking until emulsified. Set aside.
- Prepare other ingredients. Place watercress and radicchio in a large bowl.
- In a medium skillet over medium-low heat warm 2 teaspoons olive oil. Add the walnuts and stir often until toasted and fragrant, about 3 minutes. Add fennel and cook and stir until it just begins to soften and becomes translucent, about 3 minutes. Stir in chopped olives and cook until fragrant, about 30 seconds. Remove from heat.
- Whisk dressing to re-blend. Stir into fennel mixture to evenly distribute ingredients.
- In large bowl, toss greens and the warm fennel mixture. Divide between serving plates or bowls, top with shaved Parmesan and serve immediately.
Nutrition Information
Serving size: 2 cups. Calories: 334; Fat: 31g; Saturated fat: 4g; Unsaturated fat: 0g; Carbohydrates: 9g; Sugar: 1g; Fiber: 4g; Protein: 10g; Cholesterol: 6mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2012/01/09/a-new-years-resolution-helper-delicious-warm-winter-salad/