![Salad of Watercress, Fennel and Parmesan Cheese Crisps](-/media/images/united-states/widen/recipes/recipe_tile11.jpg?h=875&width=2000&udi=1&cropregion=0,234,2048,1130)
Salad of Watercress, Fennel and Parmesan Cheese Crisps
Salad of Watercress, Fennel and Parmesan Cheese Crisps
KEEP SCREEN ON
Yield: Makes 4 servings
Ingredients
Ingredients
1 cup finely grated or shredded fresh Parmesan cheese1/2 cup balsamic vinegar
1 head fresh fennel, top removed, cored
2 bunches watercress, large stems removed, washed and dried
2 tablespoons extra virgin olive oil
Large pinch Kosher salt
Freshly ground black pepper
1 avocado, preferably a Haas variety, ripe, but not too soft
Preparation Method
To prepare the parmesan crisps:
- Preheat Wolf oven in CONVECTION at 350°F.
- Place a non-stick acrylic pan liner or parchment paper on a baking sheet and sprinkle cheese in a very thin, even layer over surface of liner.
- Bake about 15 minutes or until golden brown and few bubbles appear in the cheese.
- Remove from oven and allow to cool completely.
- When cool, break into 2-inch irregular pieces.
To make the dressing:
- Place vinegar in 1/2-quart saucepan over medium heat on Wolf cooktop.
- Bring vinegar to a boil.
- Reduce heat to low and boil gently to reduce vinegar to about 4 teaspoons.
To assemble salad:
- Thinly slice fennel.
- In large bowl toss watercress and fennel with olive oil.
- Season to taste with salt and pepper.
- Place 1/4 of this mixture on each of 4 plates.
- Cut avocado in half, remove the pit and cut in quarters.
- Remove skin from avocado and thinly slice.
- Arrange avocado around greens and fennel.
- Drizzle the dressing over the salad.
- Arrange the cheese crisps over the top of the salad and serve immediately.