Ingredients
- 1 clove garlic, minced
- 1 shallot thinly sliced, soaked cold water for 10 minutes, and drained
- 1/4 teaspoon salt
- 1 lemon, zested and juiced
- 1 orange, zested and juiced
- 2 small or 1 large bulb fennel, core removed and shaved
- 1 tablespoon chopped fennel fronds
- 2 tablespoons freshly chopped dill
- 3 oranges segmented
- Freshly ground black pepper
- 1/4 teaspoon toasted and coarsely ground coriander seed
- 2 tablespoons extra-virgin olive oil
- 1 ounce watercress
Directions
In a medium bowl, whisk together the garlic, shallot, salt, lemon zest and juice, and the orange zest and juice. Fold in the shaved fennel, fennel fronds and dill. Toss to coat. Add the orange segments, a few grindings of black pepper, coriander, olive oil and watercress. Toss gently and plate ingredients, spoon additional dressing over each portion.
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By kats_mail
on August 04, 2011
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Love this salad! Very refreshing & light. Made a great summer dinner here in Florida.
By boyce-t-p_12493328
Chicago, 52
on December 29, 2009
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I have already made this salad 3 times during this Holiday Season- OMG - it is so good.
Only thing I did different was I used Organic Herb Salad instead of Watercress.
Received raves from all, especially my husband.
Thank you Chef Michael for this recipe which I have put in my collection of great ones.
Patti
By gianahale_11522292
Middletown, RI
on December 31, 2008
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This is a perfect combination of salad, fennel, fruit, and a vinaigrette. I have not been much of a fan of fruit or fennel in my salad but this has changed my opinion. Try it!
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