This salad would be a welcome addition to any Thanksgiving or Christmas dinner table.
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.
Read MoreThis 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.
This is a very delicious salad if you can find some nice fresh fennel and watercress. Try Whole Foods.
This was so easy and delicious. Made a weeknight meal feel special. Didn't have radichio on hand so left it out and it was still great.
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.
what a great combination of flavors! This salad is unique and delicious. Thanks!
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.
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!
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.
Outstanding flavors! Had to substitute watercress and pecans with arugula and glazed walnuts. I also was generous with the garlic.
This salad was delicious! I scaled it down using only one fennel bulb and one bunch of watercress. I ended up eating the entire thing by myself it was that good! The only change was that I added some blue cheese instead of olives for the salty component, and orange pieces instead of cranberries. The blue cheese went really well with the fennel and sweet orange.
I made it for Christmas Eve dinner to go with my home made Lasagna and it was a hit, even for my two year old grandson. The dressing is a winner, and it is also good as a dip for bread. So I will be making more of the dressing and will bottled it and make it as a holiday gift. Thank you for sharing the recipe
This was a great salad and I got to use up the fennel in my fridge. Due to the quarantine, I had to substitute lots of items but the dressing is so terrific it all came together nicely. Thank you!
