December 23, 2010

Watercress Salad with Shaved Fennel and Pears

The Conscious Kichen

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
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.


Categories: Fall & Winter, Salads

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