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Watercress and Fennel Salad

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Watercress and Fennel Salad

from The New York Times Passover Cookbook edited by Linda Amster

Makes 6 servings



2 bunches watercress, well-rinsed and dried

1 large fennel bulb

4 scallions

1/4 cup white wine vinegar

1/3 cup extra-virgin olive oil

Salt and freshly ground black pepper


Remove most of the stems from he watercress and place the leaves in a salad bowl. Trim the stalks and leaves form the fennel and slice the bulb, including the core, very thin. Add to the bowl. Trim the scallions, chop and add to the bowl.


Mix the vinegar and olive oil. Pour over the ingredients in the salad bowl and toss. Season to taste with salt and pepper.

"Until you make peace with who you are, you'll never be content with what you have."--Doris Mortman

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