Radicchio and Watercress Salad with Warm Fennel and Walnut Dressing | America's Test Kitchen

Ingredients

• 1 large clove garlic, minced (about 1 1/2 teaspoons)
• 1 tablespoon lemon juice from 1 small lemon
• 2 tablespoons sherry vinegar or white wine vinegar
• 1/4 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 1/3 cup extra-virgin olive oil
• 1 tablespoon extra-virgin olive oil
• 1 cup walnuts, chopped coarse
• 1 medium bulb fennel (about 10 ounces), stems, fronds, and base trimmed; bulb halved, cored, and sliced thin (about 2 cups)
• 2 - 3 anchovy fillets, minced (about 1 tablespoon)
• 3 large bunches watercress, washed, dried, and stemmed (about 6 1/2 cups, loosely packed)
• 1 medium head radicchio, washed, dried, and torn into bite-size pieces (about 2 1/2 cups, loosely packed)
• 1 small chunk Parmesan cheese (about 1 1/2 ounces), shaved into thin strips with a vegetable peeler