Watercress, Clementine, and Roasted Fennel Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Had it with ho-hum greens? Try this intoxicating mix of watercress, fennel, and fresh citrus. Ingredients:
1 pound fennel bulbs, trimmed, cored, halved, and sliced lengthwise (about 2 1/2 cups) |
4 teaspoons extra-virgin olive oil, divided |
1/4 teaspoon sea salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup fresh clementine or orange juice |
1 finely chopped shallot (about 2 1/2 tablespoons) |
1 tablespoon red wine vinegar |
1/2 teaspoon ground cumin |
1/4 teaspoon crushed red pepper |
1/8 teaspoon ground cinnamon |
1 (4-ounce) bag watercress sprigs (6 cups), or 1 small bunch watercress, stems removed |
5 clementines or 2 navel oranges, peeled and sectioned (about 1 cup sections) |
1 cup torn radicchio leaves |
1/4 cup pomegranate seeds |
Directions:
1. Preheat oven to 425°. Combine fennel, 1 teaspoon oil, salt, and pepper on a shallow baking sheet; roast, turning occasionally until golden on edges and tender (about 20 minutes).
2. While fennel is roasting, combine juice and next 5 ingredients (through cinnamon) in a small bowl, stirring well with a whisk. Add remaining 3 teaspoons oil, stirring well; set aside.
3. Place watercress, clementine or orange sections, radicchio, and roasted fennel in a large bowl. Add vinaigrette; toss well. Garnish with pomegranate seeds; serve immediately.
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