Name: Fennel and Watercress Salad
Yield: Serves 2
Ingredients: 1 teaspoon freshly grated orange zest; 2 teaspoons fresh orange juice; 2 tablespoons olive oil; 1/2 fennel bulb, sliced thin lengthwise; 2 cups watercress sprigs, the coarse stems discarded and the springs washed and spun dry

Can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 2

Ingredients

1 teaspoon freshly grated orange zest

2 teaspoons fresh orange juice

2 tablespoons olive oil

1/2 fennel bulb, sliced thin lengthwise

2 cups watercress sprigs, the coarse stems discarded and the springs washed and spun dry

Preparation

In a bowl whisk the zest and the orange juice with salt to taste, whisking until the salt is dissolved, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In another bowl toss the fennel with half the dressing until it is coated well. Add the watercress to the remaining dressing, toss it until it is just coated well, and divide it between 2 plates, mounding the fennel in the middle.

TagsSalad Fennel Root Vegetable Vegetable Watercress Leafy Greens Orange Citrus Fruit Starter Dinner Nut Free Gluten Free Dairy Free Vegan Vegetarian 5 Ingredients or Fewer No-Cook

Recipe notes

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