Orange, Fennel and Watercress Salad

Super simple
Super simple
Super simple
Super simple
0:25 m

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.

Start cooking ➞




For the salad

<item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>100g watercress<item-todo-done><item-todo-done>150g blanched almonds<item-todo-done><item-todo-done>2 large fennel bulbs<item-todo-done><item-todo-done>3 oranges<item-todo-done><item-todo-done>200g sourdough<item-todo-done><item-todo-done>150g blanched almonds<item-todo-done><item-todo-done>100g watercress<item-todo-done><item-todo-done>200g sourdough<item-todo-done>

For the dressing

<item-todo-done>6 tbsp extra virgin olive oil<item-todo-done><item-todo-done>1 tsp wholegrain mustard<item-todo-done>

Before you start

Preheat oven to 200°C | Line 2 baking trays

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

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

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

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

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

Cost per portion


CO2e per portion

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