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.
Serves
Ingredients
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