Fennel, orange, watercress and olive salad
Inspired by classic Sicilian flavour combination, this salad recipe also includes watercress, bringing brilliant peppery succulence. You could even leave the peel on the orange – it is full flavoured, acerbic and infused with volatile oils.
Ingredients
Ingredients
Method
Step 1
Trim the fennel, saving the tougher outer layers and fingerlike stalks to make vegetable stock, and setting aside the frilly fronds. Slice the trimmed bulb in half, then slice each half thinly. Wash the watercress, dry and tear into bite-sized pieces.
Step 2
Cut the oranges in half, place cut-side down and slice into thin half-moons. If you want to remove the peel, trim the base so they sit flat, then pare away the skin and pith before slicing.
Step 3
In a bowl, whisk together the olive oil, vinegar or lemon juice and a pinch of salt. Add the fennel slices and watercress. Toss well, then add the orange slices, olives and reserved fennel fronds, and toss again gently. Serve on a platter or individual plates.
