Watercress Salad
INGREDIENTS
- Cooking Time: no cook time
- Servings: 20
- Preparation Time: 20 minutes
- 1/2 chopped dried cranberries
- 1/4 cup red wine vinegar
- 1/4 cup balsamic vinegar
- 1 Tbsp. minced garlic
- 1 1/4 tsp. salt
- 1 cup extra virgin olive oil
- 6 bunches watercress, rinsed, dried, and trimmed
- 3 bulbs fennel, trimmed, cored, and thinly sliced
- 3 small heads radicchio, cored and chopped
- 1 cup pecan halves, toasted
DIRECTIONS
- 1. In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil
- 2. In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once
