Reviewed: Mar. 18, 2012

Outstanding flavors! Had to substitute watercress and pecans with arugula and glazed walnuts. I also was generous with the garlic.

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Reviewer:

pmoehrle

Reviewed: Jan. 29, 2012

The combination of flavors are great but I used this recipe as a starting point. I modified it as follows to serve 6: 1 fennel bulb, 2 stalks celery, 1 bag shredded red cabbage, pistachios toasted, fennel seeds toasted, and a little blue cheese tossed in at the end. Rave reviews.

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Reviewer:

emilie

Reviewed: Aug. 8, 2010

Fabulous! The did not have radicchio, so sadly had to omit. Can not wait to make it again!! I reduced the servings to 5, but the dressing ingredients did not change, so I have tons of leftover dressing. I will make this again!

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Reviewer:

KKSAND

Reviewed: Dec. 2, 2009

This was excellent! I live by myself so I actually made 1/6 of the recipe. Makes quite a bit for a single gal but I kept the dressing in a jar instead of putting it all on the salad as I knew I'd be eating it the next day.

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Reviewer:

ALICE3913

Home Town: Mississauga, Ontario, Canada

Reviewed: May 22, 2008

This is a great base recipe. I too skipped the radiccio and couldn't find any cranberries in the house. So I subbed diced dates for the c-berries, toasted walnuts for the pecans and added onion and goat cheese. I used a mandoline to slice the fennel and onion. For the dressing I added a crushed garlic clove and 2 tsp. of Dijon mustard. I used white wine vinegar instead of the red and balsamic. I took this to work potluck and the only things that were gone were my salad and the pecan pie. I warned people that the watercress tended to strike some as bitter. One person asked what the"white stuff" was and when I told her it was fennel she was surprised since she said she hated fennel. I will use this as a jumping off recipe in the future.

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Reviewer:

yvetteski

Cooking Level: Intermediate

Living In: Arlington, Virginia, USA

Reviewed: Jan. 20, 2007

This salad really grew on me. It was a 4 with the first few bites, but by the time I finished, I wanted more. I halved the recipe, and even that made a ton--but the leftovers are just as good. If you have a mandoline, I'd suggest using that to cut the fennel nice and thin so it'll blend better with the salad, or you could use a food processor with the slicer blade. The only change I'd suggest is to add more cranberries and pecans, because they add a lot to the flavor but get somewhat lost with the amount of veggies.

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30 users found this review helpful