Watercress Salad With Pistachios
Soaking the thinly sliced vegetables in ice water is the secret to a crispy salad!
By Ree Drummond
Jump to recipe
Yields:
6 - 8 serving(s)
Prep Time:
20 mins
Total Time:
30 mins
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Ingredients
- 1 small bunch radishes (about 6), trimmed
- 1 small fennel bulb, trimmed, quartered, and cored
- 2 tsp. honey
- 2 Tbsp. white balsamic vinegar
- 2 tsp. whole-grain mustard
- 1 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/4 cup olive oil
- 3 bunches watercress, tough stems trimmed (about 12 cups)
- 1/2 cup salted roasted pistachios, finely chopped
Directions
- Step 1Fill a large bowl with ice water. Thinly slice the radishes and fennel (use a mandoline if you have one), add to the water, and let soak for 10 minutes to crisp them up; drain and pat very dry.
- Step 2Whisk the honey, vinegar, mustard, salt, and pepper in a large serving bowl. Whisk in the olive oil to make a smooth dressing. Add the radishes, fennel, and watercress, and toss to coat. Sprinkle with the pistachios and toss.
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