Salad: United States – Watercress, Fennel, and Pear Salad with Warm Cranberry-Sherry Vinaigrette

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 cups (about 120 g) watercress, loosely packed
1 small head radicchio, thinly sliced (about 2 cups (60 g))
1 medium fennel bulb, trimmed and very thinly shaved
2 firm ripe pears (Bosc or Anjou), cored and thinly sliced
1 tsp (5 ml) fresh lemon juice
1 / 3 cup (35 g) hazelnuts, toasted and roughly chopped
1 / 4 cup (20 g) Parmesan or Manchego, shaved (optional)
Kosher salt and freshly ground black pepper, to taste
1 / 4 cup (40 g) dried cranberries
2 tbsp (30 ml) sherry vinegar
2 tbsp (30 ml) fresh orange juice
1 / 2 tsp (2.5 ml) orange zest
1 tsp (5 ml) Dijon mustard
1 to 2 tsp (5 to 10 ml) honey, to taste
1 / 2 tsp (2.5 ml) fresh thyme leaves, chopped
1 tbsp (15 ml) minced shallot
1 / 4 cup (60 ml) extra-virgin olive oil
1 tbsp (15 ml) warm poultry pan drippings (optional)

Show original ingredient measurements

4 cups (about 120 g) watercress, loosely packed
1 small head radicchio, thinly sliced (about 2 cups / 60 g)
1 medium fennel bulb, trimmed and very thinly shaved
2 firm ripe pears (Bosc or Anjou), cored and thinly sliced
1 tsp fresh lemon juice
1 / 3 cup (35 g) hazelnuts, toasted and roughly chopped
1 / 4 cup (20 g) Parmesan or Manchego, shaved (optional)
Kosher salt and freshly ground black pepper, to taste
1 / 4 cup (40 g) dried cranberries
2 tbsp sherry vinegar
2 tbsp fresh orange juice
1 / 2 tsp orange zest
1 tsp Dijon mustard
1 to 2 tsp honey, to taste
1 / 2 tsp fresh thyme leaves, chopped
1 tbsp minced shallot
1 / 4 cup (60 ml) extra-virgin olive oil
1 tbsp warm poultry pan drippings (optional)

Instructions

Toast the hazelnuts in a dry skillet over medium heat, stirring often, until fragrant and lightly browned, 3 to 4 minutes. Transfer to a plate to cool, then roughly chop.
Make the warm vinaigrette: In a small saucepan, combine the dried cranberries, sherry vinegar, and orange juice. Bring just to a simmer over low heat and cook 1 minute to plump the cranberries. Remove from heat and whisk in the orange zest, Dijon, honey, thyme, and shallot. Slowly whisk in the olive oil (and pan drippings, if using) until emulsified. Season with a pinch of salt and black pepper.
Prep the produce: Rinse and dry the watercress and radicchio. Shave the fennel very thinly (a mandoline works well). Slice the pears and toss them with the lemon juice to prevent browning.
Assemble: In a large bowl, combine watercress, radicchio, and fennel. Drizzle with about two-thirds of the warm vinaigrette and toss gently to coat. Arrange the pear slices over the top, scatter with the toasted hazelnuts, and add shaved cheese if using.
Finish and serve: Drizzle with the remaining vinaigrette, season with a little more salt and freshly ground black pepper, and serve immediately while the dressing is still warm.