Best Watercress Fennel And Romaine Salad With Pernod Dressing Recipes

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CALIFORNIA PIZZA KITCHEN ROMAINE-WATERCRESS SALAD W/ BALSAMIC-B



California Pizza Kitchen Romaine-Watercress Salad W/ Balsamic-B image

Someone on Zaar said that CPK is not serving this salad anymore and wanted the recipe. I happen to have the recipe and I'm happy to post it here so these salad lovers can again have their 'fix.' This recipe serves 4 entree size servings or 8 side servings.

Provided by Pam-I-Am

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

8 large fresh basil leaves
6 tablespoons balsamic vinegar
1/4 lb gorgonzola, crumbled
3/4 cup olive oil, mild flavored
1 head romaine lettuce, cleaned and chopped
1 bunch watercress, cleaned and cut bite-size
8 ounces gorgonzola, crumbled
2 cups walnuts, shelled halves

Steps:

  • In a blender, process basil, gorgonzola and vinegar. Then, on a slower speed, blend in oil briefly. Set aside in refrigerator to chill.
  • Later, in a large mixing bowl, combine the greens.
  • Add dressing and toss to coat all leaves.
  • Transfer the dressed greens to several chilled serving plates. Top each with equal amounts of crumbled Gorgonzola cheese and walnuts.

Nutrition Facts : Calories 1068.4, Fat 103.6, SaturatedFat 25.1, Cholesterol 63.8, Sodium 1203.5, Carbohydrate 15.3, Fiber 7.3, Sugar 3.8, Protein 29.2

WATERCRESS AND FENNEL SALAD



Watercress And Fennel Salad image

Provided by Florence Fabricant

Categories     easy, quick, weekday, salads and dressings

Time 20m

Yield 6 servings

Number Of Ingredients 7

2 bunches watercress, well rinsed and dried
1 large bulb fennel
4 scallions
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • 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.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 268 milligrams, Sugar 2 grams, TransFat 0 grams

FENNEL AND WATERCRESS SALAD



Fennel and Watercress Salad image

This salad would be a welcome addition to any Thanksgiving or Christmas dinner table.

Provided by Anonymous

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 20

Number Of Ingredients 10

½ cup chopped dried cranberries
¼ cup red wine vinegar
¼ cup balsamic vinegar
1 tablespoon minced garlic
1 ¼ teaspoons salt
1 cup extra virgin olive oil
6 bunches watercress - rinsed, dried and trimmed
3 bulbs fennel - trimmed, cored and thinly sliced
3 small heads radicchio, cored and chopped
1 cup pecan halves, toasted

Steps:

  • In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
  • In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 8.9 g, Fat 15.4 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 201.8 mg, Sugar 3 g

FENNEL AND WATERCRESS SALAD



Fennel and Watercress Salad image

Yield Serves 2

Number Of Ingredients 5

1 teaspoon freshly grated orange zest
2 teaspoons fresh orange juice
2 tablespoons olive oil
1/2 fennel bulb, sliced thin lengthwise
2 cups watercress sprigs, the coarse stems discarded and the springs washed and spun dry

Steps:

  • In a bowl whisk the zest and the orange juice with salt to taste, whisking until the salt is dissolved, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In another bowl toss the fennel with half the dressing until it is coated well. Add the watercress to the remaining dressing, toss it until it is just coated well, and divide it between 2 plates, mounding the fennel in the middle.

WATERCRESS, FENNEL AND ROMAINE SALAD WITH PERNOD DRESSING



Watercress, Fennel And Romaine Salad With Pernod Dressing image

Provided by Barbara Kafka

Categories     dinner, salads and dressings

Time 10m

Yield 20 servings

Number Of Ingredients 9

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

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