Fennel
Fennel, Orange & Watercress Salad
(serves 4 as a starter or side salad or 2 as a main course)
1 medium fennel bulb
2 oranges, 1 cut into skinned segments
bunch of watercress (about 200g)
2 tablespoons olive oil
1 tablespoon of white wine vinegar
2 tablespoons pine nuts
Squeeze the orange juice into a salad bowl & add the vinegar & the olive oil. Mix well and season with salt & pepper.
Remove the fennel tops & keep to one side. Slice the fennel bulb as thinly as possible and then add to the salad bowl containing the dressing & leave to marinade for up to an hour.
Wash the watercress well and add to the fennel, along with the orange segments.
Mix well to coat all of the ingredients, sprinkle with pine nuts and some sprigs of fennel tops to serve.
Tip: make this into a more substantial salad by adding parma ham or feta cheese. Both work well.
Orange can also be replaced by pomegranate.
