Orange, Fennel and Watercress Salad
- Super simple
- 0:25 m
- 11 ingredients
A really refreshing salad, this works perfectly with any pasta dish. If you have a speed peeler or a Mandoline, use it to create extra-thin slices of fennel. It's also a great dish to make a day ahead or pack into a lunchbox, just keep the dressing in a separate airtight container until you're ready to eat it.
Serves: 4
Ingredients
For the salad
- 3 tbsp olive oil
- Salt & pepper to taste
- 100g watercress
- 150g blanched almonds
- 2 large fennel bulbs
- 3 oranges
- 200g sourdough
- 150g blanched almonds
- 100g watercress
- 200g sourdough
For the dressing
- 6 tbsp extra virgin olive oil
- 1 tsp wholegrain mustard
Before you start
Preheat oven to 200°C | Line 2 baking trays
Step 1
Prepare the croutons
- Break the bread into large chunks and spread them over one of the baking trays
- Drizzle over the olive oil and sprinkle over a generous pinch each of salt and pepper (you could also sprinkle over some chopped rosemary or thyme for even more flavour)
- Place the tray in the oven and cook for 5-10 minutes, turning occasionally, until just golden brown and not too crispy
Ingredients
- 3 tbsp olive oil
- Salt & pepper to taste
- 200g sourdough
- Juice of 1 lemon
- 200g sourdough
Step 2
Prepare the oranges and fennel
- Peel and segment the oranges, cutting away the pith, and place them in a salad bowl
- Cut the fennel in half lengthways and then slice into very thin strips
- Add to the bowl
- Reserve any fronds for a garnish
Ingredients
- 2 large fennel bulbs
- 3 oranges
Step 3
Toast the almonds
- Spread the almonds over the second baking sheet
- Put the sheet in the oven and bake for 6-8 minutes until golden
Ingredients
- 150g blanched almonds
- 150g blanched almonds
Step 4
Make the dressing
- Add the olive oil and mustard to a small bowl
- Cut the lemon in half and squeeze in the juice, catching any pips with your other hand
- Stir with a fork
- Taste and season with salt and pepper
Ingredients
- 6 tbsp extra virgin olive oil
- 1 tsp wholegrain mustard
Step 5
Finish the salad
- Add the watercress, almonds and croutons to the salad bowl and toss
- Pour over the dressing and toss again to combine
- Serve immediately, garnished with a few fennel fronds if you like
Ingredients
- 100g watercress
- 100g watercress