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Michael Symon's Shaved Fennel Salad with Oranges, Lemon, Dill and Watercress

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This tasty salad and dressing is the perfect starter or side for any meal!
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
This fresh and fruity salad is the perfect starter or side for any meal!
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ingredients
  • 3 oranges
  • 1 garlic clove minced
  • 1 shallot thinly sliced and soaked in cold water for 10 minutes and drained
  • 1/4 teaspoon kosher salt
  • Grated zest and juice of 1 lemon
  • 2 small or 1 large fennel bulb core removed and shaved
  • 2 tablespoons coarsely chopped fresh dill
  • Freshly ground black pepper
  • 1/4 teaspoon ground coriander
  • 1/4 cup extra-virgin olive oil
  • 1 cup loosely packed watercress
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 oranges
    Segment all three oranges and reserve with their juice.
  • 2
    1 garlic clove, minced
    1 shallot, thinly sliced, soaked in cold water for 10 minutes and drained
    1/4 teaspoon kosher salt
    Grated zest and juice of 1 lemon
    Freshly ground black pepper
    1/4 teaspoon ground coriander
    In a large bowl, combine the garlic, shallot, salt, lemon zest and juice, orange juice (reserve segments for now), a few grinds of black pepper, and coriander and whisk to combine.
  • 3
    1/4 cup extra-virgin olive oil
    Slowly whisk in the extra-virgin olive oil. 
  • 4
    2 small or 1 large fennel bulb, core removed, shaved
    2 tablespoons coarsely chopped fresh dill
    1 cup loosely packed watercress
    Reserved orange segments
    In a large bowl, add the shaved fennel, dill, watercress, and orange segments.
  • 5
    Add the dressing to the outer portion of the large bowl and toss to combine.
  • 6
    Divide the salad among four plates. 
  • 7
    Spoon the additional dressing from the bottom of the bowl over each portion.
 
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