Appetizer: United States – Watercress, Fennel & Orange Salad with Hazelnut-Parmesan Crunch

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 15 min

Cook 8 min

Total 23 min

Ingredients

4 cups (120 g) watercress or baby arugula
1 small fennel bulb, cored and very thinly shaved
1 large navel orange, zested and segmented (reserve 1 tbsp / 15 ml juice)
1 / 3 cup (40 g) hazelnuts, toasted and roughly chopped
1 / 4 cup (20 g) Parmesan, shaved into ribbons
2 tbsp (8 g) chives, finely snipped (optional)
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
Fine sea salt to taste
Freshly ground black pepper to taste

Instructions

Toast the hazelnuts if needed: bake at 350°F (175°C) for 7–8 minutes until fragrant, then cool and roughly chop.
Supreme the orange over a bowl to catch juices. Reserve 1 tablespoon of the juice for the dressing; set segments aside. Lightly zest the orange before segmenting and reserve the zest.
Make the vinaigrette: whisk together olive oil, champagne vinegar, Dijon, honey, reserved orange juice, and lemon juice. Season with a pinch of salt and several grinds of black pepper.
In a large bowl, combine the watercress and shaved fennel. Drizzle with just enough vinaigrette to lightly coat and toss gently.
Plate the salad and top with the orange segments, chopped hazelnuts, and shaved Parmesan. Sprinkle with chives and a pinch of orange zest.
Finish with a final crack of black pepper and, if desired, a few drops of remaining vinaigrette. Serve immediately alongside the filet mignon.