Fennel, orange, watercress, and walnut salad from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 186) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pumpkin, sage, chestnut, and bacon risotto; Fricassee of chicken with tarragon; Turkey with noodles Florentine; Rabbit in mustard sauce; Blanquette of veal; Roast fillet of beef with sauce Bordelaise (Filet de boeuf rôti); Steak au poivre

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LittleTex on July 25, 2023

    Used pecans instead of walnuts, left out the watercress because it’s not sold at my grocery store. Devoured.

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