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