Salad: United States – Watercress-Fennel Citrus Ribbon Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Total 20 min

Ingredients

2 cups (60 g) watercress, tough stems trimmed
1 small fennel bulb, cored and very thinly shaved
2 tbsp (8 g) fennel fronds, chopped
2 small celery stalks, peeled into ribbons or thinly sliced
1 large orange (Cara Cara or navel), segmented, plus 2 tsp (10 ml) juice reserved
5 radishes, thinly sliced
2 tbsp (8 g) fresh dill, roughly chopped
1 tbsp (3 g) fresh chives, snipped
2 tbsp (16 g) toasted pumpkin seeds (pepitas)
Fine sea salt and white pepper, to taste
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) champagne vinegar (or white wine vinegar)
1 tsp (5 ml) Dijon mustard
1 tsp (7 g) honey
1 tsp (5 ml) fresh lemon juice
1 tbsp (15 g) minced shallot
1 / 2 tsp orange zest (optional)

Instructions

Supreme the orange over a bowl to catch juices; reserve 2 teaspoons juice and the segments. If using, grate 1/2 teaspoon zest before segmenting.
Whisk the dressing: in a small bowl combine champagne vinegar, reserved orange juice, lemon juice, Dijon, honey, minced shallot, and optional zest. Slowly whisk in olive oil until emulsified; season with a pinch of salt and white pepper.
In a large bowl, combine watercress, shaved fennel, fennel fronds, celery ribbons, radishes, dill, and chives. Season lightly with salt.
Drizzle about two-thirds of the dressing over the greens and toss gently to coat.
Fold in the orange segments and sprinkle with toasted pepitas. Add more dressing as needed.
Taste and adjust salt and white pepper. Serve immediately alongside Trout Amandine to cut the butter richness and echo the citrus notes.