I have a few high profile clients who are trying to eat healthier. They get a lot of salads. So, I need to be pretty creative with salads. Feel free to get creative with this recipe and riff off the ingredients. Use a regular old navel orange, grapefruit or blood orange (looks really cool in this) instead of the cara cara. You can omit or use a different color beet and arugula or spinach is a great sub for the watercress.
1 small fennel bulb or about 1/3 of a cup, or more if you love it
1 cara cara orange, if you can find it
1 chiggoia beet
a bunch of watercress
juice of a lemon
olive oil
salt + pepper
Thinly slice the fennel and put it in a large bowl. Cut the top and bottom of the orange off. Use your knife to cut the remainder of the peel an white pith off, curving the knife down around the orange, like this:
1 small fennel bulb or about 1/3 of a cup, or more if you love it
1 cara cara orange, if you can find it
1 chiggoia beet
a bunch of watercress
juice of a lemon
olive oil
salt + pepper
Thinly slice the fennel and put it in a large bowl. Cut the top and bottom of the orange off. Use your knife to cut the remainder of the peel an white pith off, curving the knife down around the orange, like this:
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Slice the orange into rounds and add to the bowl with the fennel. Using a mandoline, carefully, or a vegetable peeler, thinly slice the beet and add it to the other vegetables. Trim the very bottom of the watercress stem and add to the bowl.
In a separate small bowl, combine the lemon juice with a bit of salt and pepper, then whisk in the olive oil. Drizzle the dressing over the salad, making sure not to overdress, which will make it soggy and gross.
In a separate small bowl, combine the lemon juice with a bit of salt and pepper, then whisk in the olive oil. Drizzle the dressing over the salad, making sure not to overdress, which will make it soggy and gross.
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