Fruit Salad With Fennel Watercress And Smoked Salt Recipes

FRUIT SALAD WITH FENNEL, WATERCRESS, AND SMOKED SALT

Steps:

• For the vinaigrette:
• Whisk oil, lemon juice, and salt in a small bowl to combine; set aside.
• For the Salad:
• Toss melon, pluot, cherries, and vinegar in medium bowl. Let sit, tossing occasionally, until fruit is lightly pickled, 10-15 minutes; drain.
• Toss fennel, frisée, and watercress with half of vinaigrette in a large bowl. Arrange grapefruits on a serving platter; sprinkle with smoked salt. Top with pickled fruit and scatter dressed fennel salad over.
• Serve salad drizzled with remaining lemon vinaigrette and sprinkled with smoked salt and pepper.

WINTER FRUIT AND WATERCRESS SALAD

Steps:

• In a small bowl, toss apples and lemon juice. Arrange watercress on a large serving platter. Top with the grapes, onions and apples., In a jar with a tight-fitting lid, combine lemon juice, oil, honey, salt and pepper; shake well. Drizzle 1/2 cup over salad; toss to coat. Cover and refrigerate salad and remaining salad dressing until serving. Serve remaining dressing on the side. Garnish with lemon and mint if desired.

FENNEL AND WATERCRESS SALAD

Steps:

• In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
• 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.

WATERCRESS AND FENNEL SALAD

Steps:

• In a large salad bowl, combine orange zest and juice, lemon juice, salt, and pepper. Add olive oil in a slow, steady, thin stream while whisking constantly.
• Toss watercress and fennel with dressing just before serving.

WATERCRESS WITH FENNEL & BERRIES

Steps:

• In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately.

WATERCRESS AND FENNEL SALAD

Steps:

• Remove most of the stems from the watercress and place in a salad bowl. Trim the stems from the fennel and slice the bulb, including the core, very thin. Add to the bowl. Trim the scallions, chop and add to the bowl.
• Mix the vinegar and mustard together. Beat in the oil to make a smooth emulsion. Pour over the ingredients in the salad bowl and toss. Season to taste with salt and pepper.