This is a fantastic summer or autumn salad – perfect to serve before, with or after a roast chicken, or alongside a simply grilled or barbecued oily fish, such as sardines or mackerel. Sweet, sharp orange flesh and crunchy, aniseedy fennel are a great match, and the pepperiness of watercress really brings the dish alive.
Serves 4
2 oranges
2 medium fennel bulbs
1 tablespoon extra virgin olive oil
A squeeze of lemon juice
About 100g watercress
Sea salt and freshly ground black pepper
Using a fine grater, lightly grate the zest from one of the oranges into a large bowl. Now slice all the peel and pith off both oranges. To do this, cut a slice off the base of each and stand the orange on a board. Then use a sharp knife to cut down through the peel and pith, slicing it away completely, in sections. Now, working over the bowl of zest to catch any juice, slice the segments of orange out from between the membranes, dropping them into the bowl. Remove any pips as you go. Squeeze out the remaining juice from the orange membrane into the bowl.
Slice the base and tip off the fennel bulbs, reserving any fresh green fronds that are still attached. Remove any tough outer layers, then slice the fennel as thinly as you can. Add to the oranges, along with the extra virgin olive oil, a small squeeze of lemon juice and some salt and pepper. Toss together well and leave for at least 10 minutes, to allow the fennel to soften.
Remove any tough stalks from the watercress and pat dry. Mix the fennel and orange again, add the watercress sprigs and toss lightly. Divide between serving plates and finish with a touch more black pepper and any reserved fennel fronds.
PLUS ONE Try sprinkling the salad with about 50g lightly toasted flaked almonds or other nuts such as cashews or pine nuts.