Fennel and Orange Salad

From Vegetable Cookbook

Vegetables Recipes | Salads Recipes

Preparation Time: 30 minutes

Start to Finish Time: 30 minutes

Yield: 6 servings

• 2 fennel heads
• 2 tablespoons freshly squeezed lemon juice, divided
• 4 large oranges
• 1 teaspoon Dijon mustard
• 1/4 teaspoon table salt
• Pinch cayenne
• 6 tablespoons extra-virgin olive oil
• 12 pitted cured black olives, coarsely chopped
• 1 bunch watercress or mâche

Rinse and trim fennel; then separate it into layers as you would celery ribs. Slice each layer lengthwise into 2-inch julienne strips. Transfer to a mixing bowl. Add enough cold water to cover by 1 inch. Stir in 1 tablespoon lemon juice.

Peel 3 oranges, removing as much of the white pith as you can. Cut peeled oranges crosswise into 1/8-inch-thick disks and set aside.

Juice the remaining orange; then whisk juice together with remaining tablespoon lemon juice plus mustard, salt, and cayenne. Slowly drizzle in olive oil, whisking as you go.

Arrange 3 or 4 slices of orange on each of 6 salad plates. Drain fennel strips and scatter them over a clean kitchen towel. Pat dry and arrange fennel over the orange slices.

Scatter olives over fennel strips and place a few sprigs of watercress or mâche to one side. Pour on the dressing and chill briefly before serving.

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