Salad: United States – Shaved Fennel & Citrus Watercress Salad with Caper-Lemon Vinaigrette

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 10 min

Cook 4 min

Total 14 min

Ingredients

1 large fennel bulb, fronds reserved
2 cups (60 g) watercress, loosely packed
1 Persian cucumber, thinly sliced
4 radishes, thinly sliced
1 large orange, segmented
1 small ripe avocado, sliced
2 tbsp (30 g) pistachios, toasted and roughly chopped
1 tbsp fennel fronds, chopped
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
1 tbsp finely minced shallot
1 tbsp capers, rinsed and chopped
1 / 2 tsp lemon zest
1 / 4 tsp lightly crushed fennel seed (optional)
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
Flaky sea salt, for finishing

Instructions

Toast pistachios in a dry skillet over medium heat until fragrant, 2–3 minutes; cool and roughly chop.
Make the vinaigrette: In a bowl, whisk lemon juice, Dijon, honey, shallot, capers, lemon zest, crushed fennel seed (if using), kosher salt, and pepper. Slowly whisk in olive oil until emulsified.
Prep the vegetables: Trim fennel and reserve fronds. Using a mandoline or sharp knife, shave the fennel bulb very thin. Thinly slice cucumber and radishes. Chop reserved fennel fronds.
In a large bowl, combine watercress, shaved fennel, cucumber, and radishes. Add about half the vinaigrette and toss gently to coat.
Arrange the salad on a platter. Tuck in the orange segments and avocado slices. Sprinkle with pistachios and chopped fennel fronds.
Drizzle with remaining vinaigrette. Finish with a pinch of flaky sea salt and a few grinds of black pepper. Serve alongside the halibut.