Salad: United States – Crisp Watercress-Fennel Apple Salad with Horseradish-Dijon 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 12 min

Cook 4 min

Total 16 min

Ingredients

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

4 cups (120 g) watercress, tough stems trimmed
2 cups (40 g) baby arugula
1 medium fennel bulb, cored and very thinly shaved (plus 2 tbsp (8 g) chopped fennel fronds)
1 crisp apple (Honeycrisp or Pink Lady), cored and very thinly sliced
4 radishes, very thinly sliced
1 small shallot, very thinly sliced
1 / 3 cup (35 g) walnuts, toasted and roughly chopped
1 / 3 cup (20 g) shaved Parmesan or aged Gouda
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) prepared horseradish (or 1 / 2 tsp (2.5 ml) if strong)
1 / 2 tsp (2.5 ml) honey
1 / 3 cup (80 ml) extra-virgin olive oil
1 / 4 tsp (1.25 ml) kosher salt, plus more to taste
Freshly ground black pepper to taste

Show original ingredient measurements

4 cups (120 g) watercress, tough stems trimmed
2 cups (40 g) baby arugula
1 medium fennel bulb, cored and very thinly shaved (plus 2 tbsp / 8 g chopped fennel fronds)
1 crisp apple (Honeycrisp or Pink Lady), cored and very thinly sliced
4 radishes, very thinly sliced
1 small shallot, very thinly sliced
1 / 3 cup (35 g) walnuts, toasted and roughly chopped
1 / 3 cup (20 g) shaved Parmesan or aged Gouda
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) fresh lemon juice
1 tsp Dijon mustard
1 tsp prepared horseradish (or 1 / 2 tsp if strong)
1 / 2 tsp honey
1 / 3 cup (80 ml) extra-virgin olive oil
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes; set aside to cool.
In a large bowl, combine watercress, arugula, shaved fennel, apple slices, radishes, shallot, and chopped fennel fronds.
In a small bowl, whisk together red wine vinegar, lemon juice, Dijon, horseradish, and honey. Slowly whisk in olive oil until emulsified; season with salt and several grinds of black pepper.
Just before serving, drizzle about two-thirds of the vinaigrette over the salad and toss gently to coat. Add more dressing to taste.
Top with toasted walnuts and shaved Parmesan (or gouda). Finish with a pinch of salt and freshly ground pepper. Serve alongside the pot roast to cut richness and refresh the palate.