tomato-fennel-and-watercress-salad

Tomato, Fennel and Watercress Salad

3 Reviews Add a Pic
  • Prep

    15 m
  • Ready In

    15 m
Barrett
Recipe by  Barrett

“Have some fun with a fennel bulb. This salad is fresh, crisp, and full of flavor.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Whisk together the vinegar, tarragon, mustard, fennel seed and olive oil.
  2. Cut the tomatoes into 1/2 inch thick wedges. In a large salad bowl, combine the watercress, fennel and tomatoes. Toss with vinaigrette to coat, season with salt and pepper and serve.

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Reviews (3)

Rate This Recipe
KymInNM
20

KymInNM

This was good the first night and would have gotten a 4, but it was delicious the next day, once the flavors had blended and the fennel had softened a bit. This makes a lot and, for us, the dressing wasn't enough as written. I made another half batch and thought it could have used even more, but the next day it was just right. The flavor of the fennel was mild and not at all overpowering. I ran it through a food processor with the slicer attachment to get it nice and thin. Overall, a good salad--I like it with a sprinkle of sea salt.

tyche32
13

tyche32

Love it love it love it. Will make it again and again. Great if you slice the fennel on a mandolin.

Marie C.
9

Marie C.

I love fennel salads and wanted a change from the beet and orange fennel salad I usually make. It had plenty of dressing to give everything a nice coating but it needs more flavor. Adding more Dijon would be a good first step. I don't think I will make this again but thank you for sharing.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 162 cal
  • 8%
  • Fat
  • 11.9 g
  • 18%
  • Carbs
  • 13.6 g
  • 4%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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