Salad: United States – Shaved Fennel, Pear and Watercress Salad with Champagne-Tarragon 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 15 min

Cook 0 min

Total 15 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

1 small fennel bulb, tough outer layer removed, thinly shaved; fronds reserved for garnish
2 ripe but firm pears (Anjou or Bosc), cored and thinly sliced
3 cups watercress, large stems trimmed
1 cup radicchio, thinly sliced
1 / 4 cup walnuts, toasted and roughly chopped
1 / 4 cup Parmigiano-Reggiano, shaved
3 tbsp (45 ml) extra-virgin olive oil
1 1 / 2 tbsp (22 ml) Champagne vinegar
1 tbsp (15 ml) fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 tsp honey
1 tbsp minced shallot
1 tsp finely chopped fresh tarragon
Sea salt and freshly ground black pepper, to taste

Show original ingredient measurements

1 small fennel bulb, tough outer layer removed, thinly shaved; fronds reserved for garnish
2 ripe but firm pears (Anjou or Bosc), cored and thinly sliced
3 cups (90 g) watercress, large stems trimmed
1 cup (30 g) radicchio, thinly sliced
1 / 4 cup (30 g) walnuts, toasted and roughly chopped
1 / 4 cup (20 g) Parmigiano-Reggiano, shaved
3 tbsp (45 ml) extra-virgin olive oil
1 1 / 2 tbsp (22 ml) Champagne vinegar
1 tbsp (15 ml) fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 tsp honey
1 tbsp (15 g) minced shallot
1 tsp finely chopped fresh tarragon
Sea salt and freshly ground black pepper, to taste

Instructions

Toast the walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool.
In a small bowl, whisk Champagne vinegar, lemon juice, lemon zest, Dijon, honey, shallot, tarragon, and a pinch of salt. Slowly whisk in olive oil until emulsified.
Shave fennel with a mandoline or very sharp knife; reserve some fronds for garnish.
In a large bowl, combine fennel, pears, watercress, and radicchio. Drizzle with about two-thirds of the vinaigrette and toss gently to coat.
Season with a little sea salt and freshly ground black pepper. Add walnuts and shaved Parmigiano-Reggiano; toss lightly.
Garnish with fennel fronds and drizzle with remaining vinaigrette to taste. Serve immediately.