Ingredients
- 2 bunches watercress, well rinsed and dried
- 1 large bulb fennel
- 4 scallions
- ¼ cup white wine vinegar
- 1 teaspoon Dijon mustard
- ⅓ cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Nutritional Information
Nutritional analysis per serving (6 servings)
131 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 1 gram protein; 51 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- 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.
Dining and Cooking