WATERCRESS, FENNEL AND ROMAINE SALAD WITH PERNOD DRESSING

Watercress, Fennel And Romaine Salad With Pernod Dressing image

Provided by Barbara Kafka

Time 10m

Yield 20 servings

Number Of Ingredients 9

Ingredients

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

Steps:

Wash the greens well, then dry them. Refrigerate in a large plastic bag, undried, if preparing ahead.
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.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 382 milligrams, Sugar 3 grams