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Orange, Fennel and Watercress Salad
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.
Before you start
Preheat oven to 200°C | Line 2 baking trays
Ingredients
- 200g sourdough bread
- 3 tbsp olive oil
- 3 oranges
- 2 large fennel bulbs
- 150g blanched almonds
- 100g watercress
- Salt and black pepper
For the dressing
- 6 tbsp extra-virgin olive oil
- 1 tsp wholegrain mustard
- 1 lemon
Method
-
1.
Tear 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
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
Spread the almonds over the second baking sheet | Put the sheet in the oven and bake for 6–8 minutes until golden
To 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
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
