Watercress Salad with Chicken, Fennel, and Pickled Shallots

Name: Watercress Salad with Chicken, Fennel, and Pickled Shallots
Yield: Serves 4 to 6 as a main dish
Ingredients: 1/3 cup, red wine vinegar; 2 tablespoons, sugar; , Kosher salt and pepper; 2 , shallots, sliced thin; 10 ounces (10 cups), watercress, torn into bite-size pieces; 1 , fennel bulb, fronds minced, stalks discarded, bulb halved, cored, and sliced thin; 1/4 cup, recipe Make-Ahead Vinaigrette; 2 cups shredded, cooked chicken; 2 ounces aged, gouda cheese, shaved; 1/2 cup, dry-roasted peanuts, chopped coarse

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By Andrew Janjigian

Appears in Cook's Illustrated March/April 2016

This salad makes use of our Make-Ahead Vinaigrette recipe for a quick weeknight meal.

SERVES4 to 6 as a main dish

TIME20 minutes, plus 30 minutes cooling

Watercress Salad with Chicken, Fennel, and Pickled Shallots

WHY THIS RECIPE WORKS

In addition to oil and vinegar (or lemon juice), we make our vinaigrette with a combination of emulsifiers (mustard and mayonnaise) and a stabilizer (molasses), which help the emulsion form and hold for several days. We also use a 2:1 ratio...

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