Orange, Fennel and Watercress Salad
Winter time is the right time for this salad
Blood oranges and other specialty navels that make an appearance during the winter months are ideal for this salad. Ruby Red grapefruit and other juicy navels are great stand-ins to add refreshing flavor and color to your palate. When selecting any kind of citrus, it's a good rule of thumb to choose fruit that is firm and heavy for its size.
2 blood oranges
2 Cara Cara oranges
1/4 fennel bulb
1 small bunch watercress
1/2 cup goat cheese, crumbled
1/4 cup pitted kalamata olives
2 Tbsp extra virgin olive oil
coarse sea salt and freshly cracked pepper to taste
Prepare the oranges by using a sharp knife to remove the peel and pith. Begin by slicing off both ends of each orange, then set each orange on end on a cutting board. This keeps them from rolling away while you continue to cut away the peel in a vertical direction. If there is any pulp left in the peels, squeeze the juice into a small bowl and set aside. Slice each orange into 5-6 horizontal discs.
Prepare the fennel bulb by cutting away any stalks or fronds. Using a vegetable peeler, shave the entire piece of bulb into thin vertical slices.
Arrange orange slices on a platter, slightly overlapping. Top with shaved fennel. Arrange watercress, goat cheese and olives over oranges. Drizzle with reserved orange juice and olive oil. Seasons with salt and pepper.
This salad is a welcome side dish to any main course. If you’d like to pair it with an equally colorful pasta dish, we recommend The Impatient Foodie’s Beet Ricotta Spaghetti. We found the amount of sauce in the recipe to be quite generous and actually set half aside for a later use.