Tomato And Fennel Salad With Fennel Seed Dressing

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

This delicious salad is perfect for showcasing glorious summer tomatoes. Cut into wedges and combined with thinly sliced fennel and watercress sprigs, they are then tossed in a vinaigrette dressing scented with crushed fennel seeds and fresh tarragon. This colorful salad could accompany Pepper and Coriander–Coated Tuna Steaks, Hickory Smoked Turkey Breast with Herb Stuffing, or Bacon-Wrapped Filet Steaks Topped with Roasted Garlic Butter.

Ingredients

• 2   tablespoons white wine vinegar
• 4   teaspoons chopped fresh tarragon
• 1   teaspoon Dijon mustard
• 1   teaspoon fennel seeds, crushed
• Salt
• Freshly ground black pepper
• 6   tablespoons extra-virgin olive oil
• 1½ pounds fennel bulbs
• 3   large (about 1½ pounds total) tomatoes cut lengthwise into ¾-inch-thick wedges
• 3   cups watercress sprigs, stemmed

Directions

1. TO MAKE THE DRESSING: Combine vinegar, tarragon, mustard, fennel seeds, ½ teaspoon salt, and several grinds of pepper in a small nonreactive bowl, and whisk well to blend.
2. Gradually whisk in olive oil. (Dressing can be made 3 hours ahead; cover and leave at cool room temperature. Whisk well before using.)
3. TO MAKE THE SALAD: Trim and discard lacy stalks from fennel bulbs. Halve bulbs lengthwise and remove and discard tough triangular cores.
4. Slice fennel lengthwise very thinly into 1/8-inch-thick slices, to make 3 cups.
5. Toss fennel slices, tomato wedges, and watercress sprigs in a large salad bowl.
6. Add the dressing and toss well.

YIELD: SERVES 6