Fennel salad with watercress recipe

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  • Vegan
  • Vegetarian








5 min

Our fennel salad with watercress is a light and fresh side dish. This salad is easy to prepare and is much more interesting than a simple green salad. You simply need to whizz up a dressing a combine a few ingredients to make this flavourful fennel salad. Fennel is a bulb vegetable with a strong aniseed like flavour. It can be served either raw or cooked, and is popular in Italian cuisine. Thin slices of raw fennel are a fresh and crunchy addition to a salad, its distinctive flavour packing a real punch. Cooked fennel, on the other hand, is much softer and more mild with a natural sweetness. We’ve paired the strong flavour of fennel with a dressing made from zesty lemon, salty capers, and fresh parsley to create a side salad that is anything but boring. This fennel salad with watercress is a versatile summer side dish that works well with salmon, pasta, and meats.


  • 100g packet watercress
  • Zest and juice of 1 lemon
  • 6tbsp extra virgin olive oil
  • 3tbsp capers in brine, 
  • Small bunch of flat-leaf
  • 2 heads of fennel


  • To make the dressing, whizz 
half the watercress with 
the lemon zest and juice, 
oil, capers and parsley in a food processor, then season. 
Put in a sealable jar and store in a cool place.

  • Slice the fennel very 
thinly. Toss it in a sealable plastic bag with the remaining watercress. Add 1tbsp water, seal and chill until needed.

  • To serve, drain off the
 water. Transfer the salad 
to a bowl. Shake the dressing 
before drizzling over the salad and tossing it.

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