Recipe by Barrett
"Have some fun with a fennel bulb. This salad is fresh, crisp, and full of flavor."
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white wine vinegar
chopped fresh tarragon
Dijon-style prepared mustard
fennel seed, ground
trimmed and coarsely chopped watercress
fennel, trimmed and thinly sliced
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.
Love it love it love it. Will make it again and again. Great if you slice the fennel on a mandolin.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato, Fennel and Watercress Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 107
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