Radicchio and Watercress Salad with Warm Fennel and Walnut Dressing

Name: Radicchio and Watercress Salad with Warm Fennel and Walnut Dressing
Yield: Serves 6
Ingredients: 1 large clove, garlic, minced (about 1 1/2 teaspoons); 1 tablespoon, lemon juice from 1 small lemon; 2 tablespoons, sherry vinegar or white wine vinegar; 1/4 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 1/3 cup, extra-virgin olive oil; 1 tablespoon, extra-virgin olive oil; 1 cup, walnuts, chopped coarse; 1 medium bulb, fennel (about 10 ounces), stems, fronds, and base trimmed; bulb halved, cored, and sliced thin (about 2 cups); 2 - 3 , anchovy fillets, minced (about 1 tablespoon); 3 large bunches, watercress, washed, dried, and stemmed (about 6 1/2 cups, loosely packed); 1 medium head, radicchio, washed, dried, and torn into bite-size pieces (about 2 1/2 cups, loosely packed); 1 small chunk, Parmesan cheese (about 1 1/2 ounces), shaved into thin strips with a vegetable peeler

Side Dishes
Vegetables
Quick
Salads

Appears in Cook's Illustrated November/December 1998

Hardy-textured greens with strong flavors create salads that can stand up to a warm dressing or a single hot ingredient.

SERVES 6

TIME 25 minutes

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