For this light summer salad I started with the classic combination of raw fennel and sweet navel oranges. From there I added in watercress for a peppery note, crunchy roasted pistachios for a salty kick, and a light lemony vinaigrette for a bright finish. Don’t waste those pretty little fennel fronds either, garnish your salad with them for a hint of light anise flavor.
(To view this recipe, click on the blue title of the blog post above*)
Fennel, Orange & Watercress Salad with Pistachio Vinaigrette
Ingredients:
- 1 navel orange, peeled and sliced into rounds
- 4 cups watercress
- 1 fennel bulb, stems removed, fronds reserved, bulb sliced
- ¼ cup roasted, salted pistachios
- For the vinaigrette:
- Zest of 1 lemon
- Juice of 2 lemons
- ¼ cup olive oil
- Salt and pepper
- Pinch of crushed red pepper flakes
- 1 teaspoon honey or agave nectar
Directions:
- Toss the slice fennel together with the watercress and pistachios. Place the orange rounds on the salad as well.
- Whisk the vinaigrette ingredients together until emulsified; drizzle over the salad and serve.
Tagged: fennel, fennel and orange salad, fennel fronds, lemon vinaigrette, orange, pistachios, raw fennel, Salad, vegetarian, watercress
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