Watercress, Edamame, and Fennel Salad
Every ingredient in this salad is nutritious and tasty.
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Cooking tools:
- Salad spinner
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 10 ounces frozen edamame
- 2 bunches watercress
- 1 fennel bulb
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Aleppo pepper (optional)
- ¼ teaspoon sea salt, or to taste
- ¼ teaspoon freshly ground black pepper
- 4-5 tablespoons extra-virgin olive oil
- 1/3 cup snipped fresh chives, divided
- 4 large artichoke bottoms (canned), cut into ¼-inch slices
- ½ cup Brazil nuts, chopped or sliced
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