I have a very strong belief that we should cook and eat food that is seasonal, local, and sustainable. It is a great wonder and at the same time a shame that in our contemporary lives, stores provide us with watermelon and tomatoes grown in chile during December. They just don't taste the same. This is a crisp, delicious, and seasonal salad for winter time.
Watercress Salad with Shaved Fennel and Pears |
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Serves 4-6 | |
2 bunches | watercress |
1 | pear, unpeeled and sliced |
1 | fennel bulb, sliced very thin or shaved with a mandoline |
1/2 cup | whole pecans, toasted |
3 T | walnut oil |
1-2 T | champagne, white balsamic, or cider vinegar |
salt and pepper | |
In a large bowl, combine the watercress, pears, fennel, and pecans. Set aside or refrigerate. | |
Dress the salad with the walnut oil and champagne vinegar, and season with salt and pepper. Plate the salad. Serve immediately. |