This to me seems more like a summer salad, except that oranges are best in the winter months. Summer, winter, whatever … it’s a good change of pace for this time of the year.
- 2 large oranges
- 3 Tbs fresh orange juice (will get at least that much when you segment the oranges)
- 1 fennel bulb (maybe 12-14 ounces)
- ¼ cup extra-virgin olive oil
- 2 + 1 Tbs fresh lemon juice
- 2-3 cups watercress (about two bunches)
- salt and pepper to taste
Squeeze the rest of the juice from the membranes into a measuring cup. You’ll use 1-2 Tbs in the vinaigrette, so drink the rest to help fight the common cold.
Trim the fennel of stems and fronds, then slice the white bulb into thin slices. (You can save some of the fronds for garnish when you’re done if you want.)
Mix the orange slices and fennel in a bowl. Then combine the olive oil, orange juice, and salt and pepper into a vinaigrette, and pour about a quarter of it over the oranges and fennel. Stir gently to coat.
De-stem, wash and dry the watercress, and add it to your serving bowl. Layer the orange and fennel mixture over the watercress, and lightly drizzle with about another quarter of the vinaigrette. Serve with the rest of the vinaigrette on the side.