Fennel, Orange & 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!
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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) |
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Method |
- Squeeze the orange juice and pour it into the salad serving bowl
- Add the olive oil and mix well
- 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)
- Add the fennel to the orange / olive oil mix and leave to marinade for up to 1/2 hour
- Wash the watercress well and add it to the fennel, mixing well to coat the watercress with the dressing
- Sprinkle the pine nuts over the top. You can toast the pine nuts, if you wish, but it's not essential.
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Time From Cupboard-To-Table |
30 minutes (allowing for marinading of fennel)
Actual preparation time is about 10 minutes. |
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Notes & Variations |
It's marinading the fennel in the orange & olive oil that makes the difference here. It seems to "soften" the aniseed flavour of the fresh fennel.
The coriander leaves really finish the dish's flavours. These taste better fresh than dried. It's easy to grow a pot of them on your kitchen windowsill. |
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