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Recipe Detail Page
Fennel, Apple & Watercress Salad with Mint Vinaigrette
Early Summer 2016
This is a fresh-tasting salad with a hint of licorice from the fennel.
Serves 6
VINAIGRETTE
1 tbsp (15 mL) apple cider vinegar
½ tsp (2 mL) Dijon mustard
3 tbsp (45 mL) olive oil
Salt and freshly ground pepper
1 tbsp (15 mL) finely chopped mint
1 fennel bulb, trimmed
1 Honey Crisp or other eating apple
1 bunch watercress, tough stems removed or 3 cups (750 mL) radish sprouts
1 tbsp (15 mL) apple cider vinegar
½ tsp (2 mL) Dijon mustard
3 tbsp (45 mL) olive oil
Salt and freshly ground pepper
1 tbsp (15 mL) finely chopped mint
1 fennel bulb, trimmed
1 Honey Crisp or other eating apple
1 bunch watercress, tough stems removed or 3 cups (750 mL) radish sprouts
1 Whisk together vinegar and mustard. Slowly whisk in olive oil until mixture emulsifies. Season with salt and pepper and add mint. Reserve.
2 Cut the base off the fennel bulb and cut fennel in half lengthwise. Using a mandolin or a very sharp knife slice fennel into thin slices, starting from the bulb end.
3 Cut apple in half and remove core. Shave or slice into thin slices.
4 Place watercress in a bowl. Add fennel and apple and toss together. Toss with vinaigrette, adding extra salt if needed.
2 Cut the base off the fennel bulb and cut fennel in half lengthwise. Using a mandolin or a very sharp knife slice fennel into thin slices, starting from the bulb end.
3 Cut apple in half and remove core. Shave or slice into thin slices.
4 Place watercress in a bowl. Add fennel and apple and toss together. Toss with vinaigrette, adding extra salt if needed.
Serves 6
