Fennel, watercress and cranberry salad

    20 min

    Radicchio, fennel, watercress and pecans are tossed with a lovely balsamic vinaigrette. A fabulously different salad that serves a crowd and looks beautiful in a bowl.

    45 people made this

    Serves: 20 

    • 50g (2 oz) dried cranberries, chopped
    • 4 tablespoons red wine vinegar
    • 4 tablespoons balsamic vinegar
    • 4 to 6 cloves garlic, minced
    • 1 1/4 teaspoons salt
    • 225ml (8 fl oz) 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
    • 100g (4 oz) pecan halves, toasted

    Prep:20min  ›  Ready in:20min 

    1. In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil slowly to emulsify.
    2. 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.


    Crumbled gorgonzola cheese would be a fabulous addition to this already delicious salad.

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    Reviews in English (21)


    Altered ingredient amounts. This salad really grew on me. It was a 4 with the first few bites, but by the time I finished, I wanted more. I halved the recipe, and even that made loads -- but the leftovers are just as good. If you have a mandoline, I'd suggest using that to cut the fennel nice and thin so it'll blend better with the salad, or you could use a food processor with the slicer blade. The only change I'd suggest is to add more cranberries and pecans, because they add a lot to the flavour but get somewhat lost with the amount of veggies.  -  24 Jul 2008


    what a great combination of flavours! This salad is unique and delicious. Thanks!  -  24 Jul 2008


    Very delicious salad. Will definitely make this again.  -  24 Jul 2008