Watercress, Fennel And Romaine Salad With Pernod Dressing

Ingredients

The salad:

• 6 bunches watercress (about 12 cups of sprigs)
• 2 large heads romaine lettuce, torn into small pieces (about 8 cups)
• 3 heads fennel, tops removed and thinly sliced across the bulb (about 6 cups)

The dressing:

• 1 cup fresh orange juice
• 1 cup olive oil
• ¼ cup fresh lemon juice
• 4 teaspoons kosher salt
• 5 tablespoons Pernod
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (20 servings)

    128 calories; 10 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 499 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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20 servings

Preparation

1. Wash the greens well, then dry them. Refrigerate in a large plastic bag, undried, if preparing ahead.
2. Whisk together the dressing ingredients. Just before serving, place the greens in one or two large salad bowls. Divide the dressing evenly between the bowls. Toss well to combine.

About 10 minutes