Watercress salad with fennel and orange

Watercress salad with fennel and orange

Salada de agrião com funcho e laranja

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4
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The abundant watercress fields of Portugal inspired this salad. When I’m making it, I dress the orange and fennel first, then add the watercress just before serving, as it’s a fragile green and will wilt if left out too long. You can adjust the acidity depending on what you serve it with – it’s great for cutting through rich meats, and is particularly delicious with a grilled pork steak or slow-roasted pork.

Ingredients

Quantity Ingredient
40g flaked almonds
3 tablespoons extra-virgin olive oil
1 orange, Freshly squeezed juiced
freshly squeezed lemon juice, to taste
2 oranges
1 fennel bulb
150g watercress
smoked paprika, to taste
sea salt flakes
cracked black pepper

Method

  1. Preheat the oven to 180°C. Put the almonds on a baking tray and toast until light golden brown, then remove and set aside to cool.
  2. Make the dressing by whisking together the olive oil, orange and lemon juice and half the almonds. Season with salt, pepper and paprika. Cut the peel off the oranges and cut each segment out of the membrane. Trim the fennel, halve it lengthways and thinly slice it, preferably with a mandolin. (Fennel discolours quickly, so if you need to slice it beforehand, store it in iced water with a squeeze of lemon juice and drain well before making the salad).
  3. Put the orange segments and fennel in a bowl and pour the dressing on top. Taste for seasoning. Gently add the watercress and finish by sprinkling the almonds on top.
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