Salad: United States – Shaved Fennel, Apple and Watercress Salad with Lemon-Dijon Vinaigrette

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 4 min

Total 25 min

Ingredients

4 cups (120 g) watercress (or baby arugula)
1 small fennel bulb, cored and very thinly sliced
1 tart apple (such as Granny Smith), thinly sliced or cut into matchsticks
1 small shallot, very thinly sliced
1 / 3 cup (35 g) walnuts, toasted and roughly chopped
1 tbsp (15 ml) chopped fresh dill (or parsley)
2 tbsp (30 ml) fresh lemon juice
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
1 / 4 cup (60 ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste

Instructions

Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Transfer to a plate to cool.
In a small bowl, whisk together lemon juice, Dijon, honey, a pinch of salt, and a few grinds of pepper. While whisking, slowly stream in the olive oil until emulsified.
In a large bowl, combine the watercress, fennel, apple, shallot, and dill.
Drizzle about two-thirds of the vinaigrette over the salad and toss gently to coat. Taste and add more dressing, salt, or pepper as needed.
Scatter the toasted walnuts over the top and serve immediately.