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Watercress and Fennel Salad with Blood Orange and Thyme Vinaigrette


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Watercress and Fennel Salad with Blood Orange and Thyme Vinaigrette

Watercress and Fennel Salad with Blood Orange and Thyme Vinaigrette
Gentl & Hyers
Provided by:
total prep
The combination of bitter greens, soothing fennel and tart blood orange makes this a super-refreshing and beautiful addition to nearly any spring menu.For a completely different taste, substitute fresh mint leaves for the thyme, or use both!

Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.

Ingredients

Directions

  • To prepare oranges, cut off both ends, and cut between the peel and the orange to remove peel and pith completely. Cut oranges crosswise into 1⁄4-inch slices, place in bowl and set aside.
  • Arrange watercress on individual plates or on a large platter and top with sliced fennel. In small bowl, whisk together lemon juice, lemon zest, olive oil, shallot, maple syrup and thyme leaves. Season to taste with salt and pepper. Remove oranges from bowl and arrange on salad. Pour remaining juice from oranges into the vinaigrette bowl. Whisk to combine, drizzle evenly over salad and serve.

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