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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.
Ingredients
| 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) |
Directions
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.
