Salad: United States – Watercress, Fennel, and Charred Lemon Crunch Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 3 min

Additional 5 min

Total 23 min

Ingredients

4 cups (120 g) watercress, thick stems trimmed
1 small fennel bulb, cored and very thinly shaved (about 1 1 / 2 cups / 100 g), plus fronds for garnish if available
4 radishes, very thinly sliced
1 / 3 cup (35 g) toasted almonds, roughly chopped
1 oz / 28 g Parmigiano-Reggiano, shaved (optional)
1 lemon, halved
2 tbsp (30 ml) extra-virgin olive oil
1 tsp Dijon mustard
1 tsp honey
1 tbsp minced shallot
1 tbsp capers, rinsed and chopped
1 tbsp chopped flat-leaf parsley
Kosher salt and freshly ground black pepper to taste

Instructions

Char the lemon: Heat a dry skillet over medium-high. Place the lemon halves cut-side down and cook until deeply browned at the edges, 2–3 minutes; let cool slightly.
Make the vinaigrette: In a bowl, whisk olive oil with the juice of the charred lemon (2–3 tablespoons), Dijon, honey, shallot, capers, parsley, a pinch of salt, and several grinds of pepper.
Crisp the fennel: Soak the shaved fennel in ice water for 5 minutes, then drain and pat dry.
Toss the salad: In a large bowl, combine watercress, fennel, and radishes. Drizzle with vinaigrette and gently toss to coat.
Finish and serve: Scatter almonds and Parmesan over the top, garnish with fennel fronds if using, season to taste with salt and pepper, and serve immediately alongside the steak.