Salad: United States – Fennel, Watercress & Radish Salad with Orange-Caper Vinaigrette

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

1 small fennel bulb, very thinly shaved (reserve fronds)
2 cups (60 g) baby watercress, loosely packed
1 cup (120 g) English cucumber, thinly sliced or ribboned
6 radishes, thinly sliced
1 large orange, segmented (reserve any juice)
2 tbsp (8 g) fresh dill, chopped
2 tbsp (6 g) chives, snipped
1 / 3 cup (45 g) toasted pistachios, roughly chopped
2 tbsp (30 ml) fresh orange juice
1 tbsp (15 ml) fresh lemon juice
1 tsp finely grated orange zest
1 tbsp (15 ml) champagne or white wine vinegar
1 tsp Dijon mustard
1 tsp honey
1 tbsp (15 ml) capers, rinsed and chopped
3 tbsp (45 ml) extra-virgin olive oil
Sea salt and freshly ground black pepper to taste

Instructions

Shave the fennel as thinly as possible with a mandoline or sharp knife; reserve some fronds for garnish. Slice the cucumber and radishes; segment the orange over a bowl to catch any juices.
Make the vinaigrette: In a small bowl, whisk together orange juice, lemon juice, orange zest, vinegar, Dijon, honey, and chopped capers. Season with a pinch of salt and pepper, then slowly whisk in the olive oil until emulsified.
In a large bowl, combine shaved fennel, watercress, cucumber, radishes, chopped dill, chives, and orange segments.
Drizzle with enough vinaigrette to lightly coat and toss gently to keep the greens crisp.
Transfer to a serving platter, scatter pistachios and reserved fennel fronds over the top, and finish with a few grinds of black pepper. Serve immediately alongside the sea bass with lemon-infused leeks.