Fennel, Orange, and Watercress Salad
This fennel, orange, and watercress salad is easy to make and even easier (and far more pleasing) to look at. Its tangy lemon and honey vinaigrette can both start and stop conversations, which is exactly how we like our salads.
Ingredients
- 3 large oranges, preferably navel (seedless)
- Grated zest of 1 unwaxed lemon, preferably organic (about 1 packed teaspoon)
- 1 small shallot, peeled and grated (about 1 tablespoon)
- 2 teaspoons runny honey
- 2 to 3 tablespoons fresh thyme leaves, (optional)
- 7 tablespoons extra-virgin olive oil
- 3 1/2 ounces watercress, trimmed
- 1 small to medium fennel bulb, cored and very thinly sliced
- Salt and freshly ground black pepper
Instructions
- First, peel and segment 2 of the oranges. (Never segmented citrus before? Not to worry. Simply follow the instructions in How to segment citrus fruit above.) Set the segments aside and toss the peels and white membranes in the compost. Pour any juice into a bowl.
- Squeeze as much juice as you can from the remaining orange and dump it in the bowl with the other juice. You should have about 7 tablespoons (100 milliliters). Add the lemon zest, shallot, honey, and thyme. Add the oil gradually, whisking constantly, until everything is emulsified. Season with a little salt and pepper.
- Arrange the watercress on a large platter or individual plates and then scatter the fennel on top. Arrange the orange segments over everything. Whisk the vinaigrette to recombine and then drizzle as much or as little as desired over the salad just seconds before serving. (Cover and refrigerate any remaining dressing for up to several days.)
Nutrition
Serving: 1portion | Calories: 303kcal | Carbohydrates: 21g | Protein: 2g | Fat: 25g | Saturated Fat: 3g | Monounsaturated Fat: 18g | Sodium: 12mg | Fiber: 4g | Sugar: 16g