Watercress, Fennel, and Orange Salad
Serves 6 to 8
Crunchy, juicy, colorful—everything you look for in a salad is here. Licorice-flavored fennel, sweet orange, and earthy green watercress make a strong statement, and will add a fresh, lively component to a larger meal. Photo on page 184.
INGREDIENTS
- 1 orange
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 2 bunches watercress, trimmed
- 1 fennel bulb, halved lengthwise, cored, and thinly sliced
DIRECTIONS
- Hold the orange over a large salad bowl and grate the zest into the bowl. Peel and discard the remaining white pith from the orange. Holding the orange over the bowl, use a small, sharp knife to separate the orange into segments, letting the juice drip into the bowl. Set the orange segments aside. Whisk the orange zest and orange juice with the lemon juice, salt, and pepper. Add the oil in a slow, steady stream, whisking continuously.
- Toss the watercress and fennel with the dressing just before serving. Top with the orange segments.
PANTRY
Need help with the ingredients? Check our pantry list:
