Enjoy This Recipe Courtesy of Chef Les Kincaid
Fennel & Watercress Salad with Cranberries & Pecans
1 cup pecan halves
1/2 cup dried cranberries, chopped
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon minced garlic
1 1/4 teaspoons kosher salt
1 cup extra-virgin olive oil
6 bunches watercress, large stems removed
3 fennel bulbs--trimmed, cored and thinly sliced lengthwise
3 small heads radicchio, cored and torn into bite-size pieces
Preheat the oven to 400 degrees F.
Spread the pecans on a baking sheet and toast in the oven for about 7 minutes, or until fragrant and lightly browned. Set aside to cool.
In a bowl, combine the cranberries, vinegar’s garlic and salt. Whisk in the olive oil. Set the vinaigrette aside for at least 20 minutes.
In a very large salad bowl, toss the watercress with the fennel, radicchio and toasted pecans. Stir the vinaigrette, pour it over the salad and toss well.
Yield: 20 servings