VegBox Recipes

Fennel, Orange And Watercress Salad

This is a delicious spring salad, when fennel and watercress are readily available and the freshest, juiciest oranges are available from the Med.

It's only recently that I've worked out how to cook fennel and I've discovered some delicious fennel recipes, of which this is my personal favourite.

I have to admit I wasn't a big fan of fennel, until my mother-in-law made this salad for me. It even persuaded my fussy-eater sister that fennel was worth eating!

 
 

Ingredients

Serves 4 as a side salad or starter

  • 1 medium fennel bulb
  • 1 orange
  • Bunch of watercress (about 200g)
  • 2 tbsp olive oil
  • 2 tbsp pine nuts (optional, but tastes great)
 

Method

  1. Squeeze the orange juice and pour it into the salad serving bowl
  2. Add the olive oil and mix well
  3. Slice the fennel finely - this helps give a delicate flavour, rather than overpowering aniseed (you might want to use a mandolin, if you have one)
  4. Add the fennel to the orange / olive oil mix and leave to marinade for up to 1/2 hour
  5. Wash the watercress well and add it to the fennel, mixing well to coat the watercress with the dressing
  6. Sprinkle the pine nuts over the top. You can toast the pine nuts, if you wish, but it's not essential.
 

Time From Cupboard-To-Table

30 minutes
 

Notes & Variations on Fennel, Orange And Watercress Salad

 
 
 

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