Watercress, Fennel, and Romaine Salad with Pernod Dressing

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Appears in

The Intolerant Gourmet

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.



  • 6 bunches watercress (about 12 cups sprigs)
  • 2 large heads romaine lettuce, torn into small pieces (about 8 cups)
  • 3 fennel bulbs, stalks and hard center removed, thinly sliced across (about 6 cups)


  • 1 cup fresh orange juice
  • 1 cup olive oil
  • ¼ cup fresh lemon juice
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 5 tablespoons Pernod
  • Freshly ground black pepper to taste


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.