Watercress, Fennel, and Romaine Salad with Pernod Dressing from The Intolerant Gourmet by Barbara Ka
This is a fantastic salad for entertaining. It’s a more elegant and interesting salad than most people are used to, and there’s plenty for when people want seconds.
Ingredients
- 3 fennel bulbs, stalks and hard center removed, thinly sliced across (about 6 cups)
- 2 large heads romaine lettuce, torn into small pieces (about 8 cups)
- 1 tablespoon plus 1 teaspoon kosher salt
- 5 tablespoons Pernod
- Freshly ground black pepper to taste
- 1 cup olive oil
- ¼ cup fresh lemon juice
- 6 bunches watercress (about 12 cups sprigs)
- 1 cup fresh orange juice
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