4largeartichoke bottoms (canned), cut into ¼-inch slices
½cup Brazil nuts, chopped or sliced
Bring a pot of salted water to a boil and add edamame. Return to a boil and cook about 2 minutes. Drain in a colander, refresh under cold running water, and drain thoroughly.
Discard coarse stems from watercress. Place watercress in a bowl of cold water. Halve fennel lengthwise and remove core; cut crosswise into thin slices and add to watercress.
In a small bowl, whisk vinegar, mustard, Aleppo pepper (if using), salt, and black pepper. Add 4 tablespoons olive oil in a thin stream, whisking constantly. Taste and add more oil if desired. Stir in half the chives.
Drain and spin dry watercress and fennel. Place in a large bowl along with edamame and artichoke slices. Toss gently. Add dressing and most of Brazil nuts; toss gently but thoroughly. Serve, garnished with remaining nuts and chives.
Watercress, Edamame, and Fennel Salad
Amount Per Serving
Calories 239Calories from Fat 135
% Daily Value*
Total Fat 15g23%
Saturated Fat 3g15%
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Total Carbohydrates 135g45%
Dietary Fiber 8g32%
* Percent Daily Values are based on a 2000 calorie diet.