Watercress and Fennel Salad with Blood Orange and Thyme Vinaigrette
Source: Terry Walters, author of Clean Start (Sterling Epicure, 2010) and Clean Food (Sterling Epicure, 2009)
This recipe was demonstrated at part of CUESA's Market to Table program on February 5, 2011
2 blood oranges
2 bunches watercress, trimmed
½ fennel bulb, cored and thinly sliced
¼ cup lemon juice
¼ teaspoon lemon zest
½ cup extra virgin olive oil
1 tablespoon minced shallot
4 teaspoons maple syrup
1 tablespoon fresh thyme leaves, chopped
Sea salt and freshly ground black pepper
To prepare oranges, cut off both ends, and cut between the peel and the orange to remove peel and pith completely. Cut oranges crosswise into ¼-inch slices, place in bowl and set aside.
Arrange watercress on individual plates or on a large platter and top with sliced fennel.
In a small bowl, whisk together lemon juice, lemon zest, olive oil, shallot, maple syrup and thyme leaves. Season to taste with salt and pepper. Remove oranges from bowl and arrange on salad. Pour remaining juice from oranges into the vinaigrette bowl. Whisk to combine, drizzle evenly over salad and serve.
Photo by Barry Jan.