Name: Tomato, Fennel and Watercress Salad with Fennel-Tarragon Vinaigrette
Yield: Serves 6
Ingredients: 2 tablespoons white wine vinegar; 4 teaspoons chopped fresh tarragon; 2 teaspoons Dijon mustard; 1 teaspoon fennel seeds, crushed; 5 tablespoons olive oil (preferably extra-virgin); 3 cups trimmed watercress; 2 medium fennel bulbs, trimmed, very thinly sliced lengthwise (about 3 cups); 1 1/2 pounds tomatoes, cut into 1/2-inch-thick wedges

Recipe information

Yield
Serves 6

Ingredients

2 tablespoons white wine vinegar

4 teaspoons chopped fresh tarragon

2 teaspoons Dijon mustard

1 teaspoon fennel seeds, crushed

5 tablespoons olive oil (preferably extra-virgin)

3 cups trimmed watercress

2 medium fennel bulbs, trimmed, very thinly sliced lengthwise (about 3 cups)

1 1/2 pounds tomatoes, cut into 1/2-inch-thick wedges

Preparation

Step 1
Whisk first 4 ingredients in medium bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
Step 2
Mix watercress, fennel and tomatoes in large bowl. Toss with enough vinaigrette to coat. Season salad to taste with salt and pepper and serve.

TagsSalad Tarragon Herbs & Spices Fennel Root Vegetable Vegetable Watercress Leafy Greens Tomato Side Dinner Dairy Free Gluten Free Nut Free Vegetarian Vegan Keto Easy Quick Summer Fall Bon Appétit

Recipe notes

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