Watercress, Clementine, and Roasted Fennel Salad

Watercress, Clementine, and Roasted Fennel Salad
Photo by www.myrecipes.com

Ingredients

  • 1/8 teaspoon ground cinnamon
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 tablespoon red wine vinegar
  • 1 cup torn radicchio leaves
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper
  • ½ teaspoon ground cumin
  • + 7 more ingredients
    • ¼ cup fresh clementine or orange juice
    • 5 clementines or 2 navel oranges, peeled and sectioned (about 1 cup sections)
    • ¼ teaspoon sea salt
    • 1 (4-ounce) bag watercress sprigs (6 cups), or 1 small bunch watercress, stems removed
    • ¼ cup pomegranate seeds
    • 1 finely chopped shallot (about 2 1/2 tablespoons)
    • 1 pound fennel bulbs, trimmed, cored, halved, and sliced lengthwise (about 2 1/2 cups)

1. Preheat oven to 425°. Combine fennel, 1 teaspoon oil, salt, and pepper on a shallow baking sheet; roast, turning occasionally until golden on edges and tender (about 20 minutes). 2. While fennel is roasting, combine juice and next 5 ingredients (through cinnamon) in a small bowl, stirring wel...

View full recipe at My Recipes

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