A delicious tarragon Dijon vinaigrette with hint of fennel seed served atop a bed of fresh watercress, wedges of juicy tomato and freshly sliced fennel bulbs.
This was good the first night and would have gotten a 4, but it was delicious the next day, once the flavors had blended and the fennel had softened a bit. This makes a lot and, for us, the dressing wasn't enough as written. I made another half batch and thought it could have used even more, but the next day it was just right. The flavor of the fennel was mild and not at all overpowering. I ran it through a food processor with the slicer attachment to get it nice and thin. Overall, a good salad--I like it with a sprinkle of sea salt. - 14 Aug 2006 (Review from Allrecipes USA and Canada)
Love it love it love it. Will make it again and again. Great if you slice the fennel on a mandolin. - 22 Jul 2008 (Review from Allrecipes USA and Canada)
I love fennel salads and wanted a change from the beet and orange fennel salad I usually make. It had plenty of dressing to give everything a nice coating but it needs more flavor. Adding more Dijon would be a good first step. I don't think I will make this again but thank you for sharing. - 27 Feb 2009 (Review from Allrecipes USA and Canada)