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

4 cups (120 g) watercress, loosely packed (or arugula)
1 medium fennel bulb, cored and very thinly sliced (reserve some fronds)
1 crisp apple (e.g., Honeycrisp), cut into matchsticks
4 radishes, very thinly sliced
1 / 3 cup (40 g) hazelnuts, toasted and coarsely chopped
2 tbsp (30 ml) chopped fresh chives
2 tbsp (30 ml) chopped parsley or fennel fronds
Flaky sea salt, to taste
Freshly ground black pepper, to taste
3 tbsp (45 ml) fresh lemon juice
1 tsp finely grated lemon zest
1 tsp white miso paste
1 tsp Dijon mustard
1 tsp honey
1 tbsp (15 ml) rice vinegar
4 tbsp (60 ml) extra-virgin olive oil
1 / 4 tsp kosher salt

Instructions

Toast the hazelnuts in a dry skillet over medium heat for 3–4 minutes until fragrant; cool, then chop.
Make the vinaigrette: whisk lemon juice, zest, white miso, Dijon, honey, rice vinegar, and kosher salt. Slowly drizzle in olive oil while whisking until emulsified.
In a large bowl, combine watercress, shaved fennel, apple, and radishes.
Drizzle with enough vinaigrette to lightly coat and toss gently.
Fold in chives, parsley or fennel fronds, and toasted hazelnuts.
Finish with flaky sea salt and freshly ground black pepper. Serve immediately alongside the creamy chicken shiitake sauté.