Recipe information
Yield
Serves 6
Ingredients
2 tablespoons white wine vinegar
4 teaspoons chopped fresh tarragon
2 teaspoons Dijon mustard
1 teaspoon fennel seeds, crushed
5 tablespoons olive oil (preferably extra-virgin)
3 cups trimmed watercress
2 medium fennel bulbs, trimmed, very thinly sliced lengthwise (about 3 cups)
1 1/2 pounds tomatoes, cut into 1/2-inch-thick wedges
Preparation
Step 1
Whisk first 4 ingredients in medium bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
Step 2
Mix watercress, fennel and tomatoes in large bowl. Toss with enough vinaigrette to coat. Season salad to taste with salt and pepper and serve.
