Watercress Salad with Fennel, Pears, and Pistachios


Crisp Asian pears meet juicy fennel and peppery watercress in a refreshing salad that's a great start to any meal. For color we've added strips of tomato and pistachio nuts. A simple dressing of fresh lime juice and decadently delicious pistachio oil is light and fresh, balancing the sweetness of the pears and fennel perfectly.


3 tablespoons fresh lime juice
3 tablespoons pistachio oil
  Salt and freshly ground black pepper (to taste)
1 large Asian pear (unpeeled, julienned)
1 large fennel bulb (cut in half lengthwise, cored, and very thinly sliced crosswise)
1 bunch watercress, trimmed, about 3 cups (or 4 ounces Earthbound Farm Organic Baby Arugula)
3 small tomatoes (seeded, and sliced into thin slivers)
1/2 cup shelled pistachio nuts (preferably unsalted)


Combine the lime juice and pistachio oil in a small glass jar. Season with salt and pepper to taste. Shake vigorously to combine. Set aside at room temperature. The dressing can be made up to 2 days in advance, and stored in the refrigerator. Let it come to room temperature before using for maximum flavor.

Combine the pear and fennel in a small bowl and toss with one tablespoon of the dressing.

Place the watercress in a large bowl. Add the pear-fennel mixture and tomatoes, and toss to combine. Drizzle with half of the remaining dressing, tossing to coat. Add more dressing, if needed, to taste. Transfer the salad to a large platter or divide among 4 salad plates. Sprinkle with pistachio nuts and serve immediately.


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