Fennel and Watercress Salad

Fennel and Watercress Salad

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Servings: 6
Calories: 160


  • 1 1/2 lb florence fennel trimmed and thinly sliced, reserving leaves, to garnish
  • lemon juice
  • salt and freshly ground pepper
  • 6 tbsp olive oil
  • 3 tbsp white wine vinegar
  • 1 large bunch watercress trimmed, stalks finely chopped


  • Blanch the fennel: put into a pan of boiling salted water with a squeeze of lemon juice, for 2 minutes only. Drain well.
  • In a bowl, mix the oil, vinegar, watercress stalks and seasoning. Add the fennel and stir to coat with dressing. Cover with cling film and refrigerate for several hours. Put the watercress sprigs into a polythene bag and refrigerate.
  • Just before serving, stir in the watercress sprigs and garnish with snipped fennel leaves.
Calories: 160 kcal
Carbohydrates: 8 g
Protein: 1 g
Fat: 14g
Saturated Fat: 2 g
Sodium: 60 mg
Potassium: 473 mg
Fiber: 4 g
Vitamin A: 157 IU
Vitamin C: 14 mg
Calcium: 56 mg
Iron: 1 mg
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