Ingredients

Ingredients

For the dressing:

2 tablespoons minced shallots

½ teaspoon salt

4½ to 5 tablespoons lemon juice

1½ teaspoons minced lemon peel

¼ teaspoon fennel seeds, crushed under a spoon and minced

8 tablespoons extra-virgin olive oil

Freshly ground black pepper

For the salad:

1 head butter or Boston lettuce, leaves separated

2 bunches watercress, thick stems removed

1 head Belgian endive, end trimmed and outer leaves removed

½ cup Italian parsley leaves

¾ cup mint leaves

1 bulb fennel, sliced very thin, plus 2 tablespoons fennel fronds, chopped

10 radishes, sliced thin

Preparation

What To Do

  1. Make dressing: In a bowl, mix shallots, salt, lemon juice, lemon peel and fennel seeds. Whisk in oil and season with pepper to taste. Set aside.
  2. Put all salad ingredients in a bowl and toss gently with about half the dressing. Taste and add more dressing as needed, taking care not to overdress. Serve immediately.