Salad Week: Shaved Fennel Salad with Oranges, Dill & Cress

I love this salad. It is deliciously fresh, with the perfect amounts of sweetness and acidity. I personally love the flavor of fennel, it is the shining star of this salad.

from: Michael Symon
serves: 4

1 clove garlic, minced
1 shallot thinly sliced, soaked in cold water for 10 minutes, drained
1/4 teaspoon salt
1 lemon, zested & juiced
1 orange, zested & juiced
2 small or 1 large bulb fennel, core removed and sliced thin (a mandoline comes in handy here-you want shaved slices)
1 tablespoon chopped fennel fronds
2 tablespoons freshly chopped dill
3 oranges, segmented
freshly ground black pepper
1/4 teaspoon toasted and coarsely ground coriander seed
2 tablespoons extra-virgin olive oil
1 ounce watercress


In a medium bowl, whisk together the garlic, shallot, salt, lemon zest and juice, and the orange zest and juice. Fold in the shaved fennel, fennel fronds and dill. Toss to coat. Add the orange segments, a few grinds of pepper, coriander, olive oil and watercress. Toss gently. Using tongs, portion salad onto plates and spoon additional dressing over each portion.

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