Fennel and Orange Salad
| 1/2 | cup | Almonds | sliced |
| 1 | large | Fennel bulb | |
| 1 | teaspoon | Fennel greens | chopped |
| 3 | large | Navel oranges | |
| 2 | bunches | Watercress | washed/mauicured |
| 20 | Kalamata olives | pitted/halved | |
| ORANGE VINAIGRETTE | |||
| 1 | Large | Shallot | chopped |
| 1 | Orange | zested then juiced | |
| 1 | tablespoon | Champagne vinegar | |
| 1 | Teaspoon | Balsamic vinegar | |
| 6 | Tablespoons | Extra-virgin olive oil | |
| Salt & pepper to taste |
1. Prepare Vinaigrette: Zest one orange and combine zest with the juice of the orange, shallot, vinegar's and salt and pepper. Whisk in olive oil. Adjust tartness with additional vinegar if needed.
2. Slice bottom off fennel bulb and remove tough outer leaves. Quarter bulb, cut out the core, and thinly slice. Toss with 2 tablespoons of dressing and chopped fennel fronds.
3. Cut both ends off orange so you can see the flesh. Set one of the cut ends flat on cutting board and slice off the rind with several downward sawing strokes, including removing white pith, work your way around the orange. Cut peeled orange into thin rounds. Set them in a dish with 2 tablespoons of dressing.
4. Pick the small branches off the large center stem of the watercress and discard any yellow leaves. Wash and dry.
5. To compose salad, dress the greens with remaining vinaigrette and layer them loosely with the oranges, fennel, almonds and olives.
Please send any questions, comments, pointers, mistakes, or omissions to
masranch@vegcountry.com thanks!
Vegetarian Country home page.