Fennel, Orange Salad, Watercress & Shaved Almonds

Fennel & Orange Salad, Watercress & Shaved Almonds

Ingredients (serves 2)

1 large fennel bulb, sliced thinly, reserve fennel sprigs
3 oranges, reserve juices
1 tablespoon fennel seeds
½ cup shaved almonds
Watercress
Orange Dressing
1 tablespoon extra-virgin olive oil
Reserved orange juice
1 teaspoon Dijon mustard
Sea salt & cracked pepper

Method

  1. Remove the skin of the oranges with a knife and gently cut out the segments. Do this over a bowl to catch all the juice for the dressing. Squeeze any excess from the oranges after they have been segmented.
  2. Using a mandolin or a sharp knife, shred the fennel into thin slices and place green fennel sprigs aside for garnish.
  3. For the dressing, add oil and mustard to reserved juice, whisk until combined and season to taste, set aside.
  4. In a bowl toss fennel, orange segments, fennel seeds and almonds together. Arrange salad in a serving bowl and drizzle with dressing as desired. Garnish with watercress and fennel fronds and serve.

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