Salad: United States – Watercress Citrus and Shaved Fennel Salad with Tarragon Meyer Lemon Vinaigrette

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

4 cups (120 g) watercress, tender sprigs
1 cup (30 g) frisée, pale inner leaves, torn
1 small fennel bulb, cored and very thinly sliced (about 1 cup / 100 g)
1 pink grapefruit, segmented (juices reserved)
1 navel orange, segmented (juices reserved)
4 small radishes, paper-thin slices
1 small celery heart with leaves, thinly sliced (about 1 / 2 cup / 30 g)
2 tbsp (8 g) fresh tarragon, roughly chopped
1 tbsp (3 g) fresh chives, snipped
1 / 3 cup (45 g) toasted pistachios, roughly chopped
2 tbsp (30 ml) Meyer lemon juice (or regular lemon)
1 tbsp (15 ml) Champagne vinegar
1 tsp (5 ml) Dijon mustard
1 tsp (7 g) honey
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) reserved mixed citrus juices
1 / 4 tsp fine sea salt, plus more to taste
1 / 8 tsp freshly ground white pepper
Flaky sea salt, to finish (optional)

Instructions

Segment the grapefruit and orange over a bowl to catch juices. Set segments aside and reserve 1 tablespoon of the mixed citrus juice for the dressing.
Make the vinaigrette: In a small bowl, whisk Meyer lemon juice, Champagne vinegar, Dijon, honey, reserved citrus juice, fine sea salt, and white pepper. Slowly whisk in the olive oil until emulsified. Taste and adjust seasoning.
In a large mixing bowl, combine watercress, frisée, shaved fennel, radishes, and sliced celery. Drizzle over about half of the vinaigrette and toss gently to lightly coat.
Divide the greens among plates. Nestle the citrus segments over the top. Spoon on remaining vinaigrette to taste.
Finish with tarragon, chives, and toasted pistachios. Sprinkle a pinch of flaky sea salt just before serving if desired. Serve immediately alongside the bisque to contrast its richness with bright, crisp acidity.