Watercress, Mushroom and Fennel Salad Recipe

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  • Watercress – 150 gms
  • Mixed Lettuce Leaves – 120 gms
  • Fennel Bulb – 1 small
  • Button Mushrooms – 1/2 cup, finely sliced
  • Salad Onion – 1, large, sliced into rings

For the Dressing:

  • Fruity Extra-Virgin Olive Oil – 5 tblsp
  • Balsamic Vinegar – 2 tsp
  • Red Wine Vinegar – 4 tsp
  • Garlic Clove – 1, large, crushed
  • Salt as per taste
  • Ground Black Pepper


  1. Combine the watercress and lettuce leaves in a bowl.
  2. Trim the fennel bulb to remove any discoloured parts, then shave finely with a vegetable peeler or a sharp knife.
  3. Mix fennel, mushrooms and onion with the lettuce leaves.
  4. To make the vinaigrette, whisk the oil, vinegars, garlic, a large pinch of salt and plenty of black pepper in a small bowl or shake in a screw-top jar.
  5. Drizzle the vinaigrette over the salad and toss lightly.
  6. Serve.

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