Spring Salad W Fennel, Radishes And Herbs

• Ingredients
• For the dressing:
• 2 tablespoons minced shallots
• 1/2 teaspoon salt
• 41/2 to 5 tablespoons lemon juice
• 11/2 teaspoons minced lemon peel
• 1/4 teaspoon fennel seeds, crushed under a spoon and minced
• 8 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• For the salad:
• 1 head butter or Boston lettuce, leaves separated
• 2 bunches watercress, thick stems removed
• 1 head Belgian endive, end trimmed and outer leaves removed
• 1/2 cup Italian parsley leaves
• 3/4 cup mint leaves
• 1 bulb fennel, sliced very thin, plus 2 tablespoons fennel fronds, chopped
• 10 radishes, sliced thin

1. What To Do
2. 1. Make dressing: In a bowl, mix shallots, salt, lemon juice, lemon peel and fennel seeds. Whisk in oil and season with pepper to taste. Set aside.
3. 2. Put all salad ingredients in a bowl and toss gently with about half the dressing. Taste and add more dressing as needed, taking care not to overdress. Serve immediately.

ingredients, shallots, salt, lemon juice, lemon peel, ubc, extravirgin olive oil, freshly ground black pepper, salad, butter, bunches, endive, italian parsley, mint leaves, fennel, radishes

Taken from www.epicurious.com/recipes/member/views/spring-salad-w-fennel-radishes-and-herbs-52316021 (may not work)