Watercress, Fennel, and Romaine Salad with Pernod Dressing

Name: Watercress, Fennel, and Romaine Salad with Pernod Dressing
Yield: Makes 20 Servings
Ingredients: ¼ cup fresh lemon juice; 1 tablespoon plus 1 teaspoon kosher salt; 5 tablespoons Pernod; Freshly ground black pepper to taste; 1 cup olive oil; 2 large heads romaine lettuce, torn into small pieces (about 8 cups); 6 bunches watercress (about 12 cups sprigs); 1 cup fresh orange juice; 3 fennel bulbs, stalks and hard center removed, thinly sliced across (about 6 cups)

Preparation info

Makes
20
Servings

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

This is a fantastic salad for entertaining. It’s a more elegant and interesting salad than most people are used to, and there’s plenty for when people want seconds.

Ingredients

Salad

6 bunches watercress (about 12 cups sprigs)
2 large heads

Gluten-free
Vegan

Method

Wash the greens well, then dry them. (If preparing ahead, refrigerate in a large plastic bag, undried.) Whisk together the dressing ingredients. Just before serving, place the dry greens in one or two large salad bowls. Divide the dressing evenly between the bowls. Toss well to combine.