Terry says: The combination of bitter greens, soothing fennel and tart blood orange makes this a super-refreshing and beautiful addition to nearly any spring menu. For a completely different taste, try substituting fresh mint leaves for the thyme, or you can even use both!
Serves 4
2 blood oranges
2 bunches watercress, trimmed
½ fennel bulb, cored and thinly sliced
Vinaigrette:
4 tbsp lemon juice
¼ tsp lemon zest
120ml extra virgin olive oil
1 tbsp minced shallot
4 tsp maple syrup
1 tbsp fresh thyme leaves, chopped
Sea salt and freshly ground black pepper
Method
1 To prepare oranges, cut off both ends, and cut between the peel and the orange to remove peel and pith completely. Cut oranges crosswise into ¼-inch
slices, place in bowl and
set aside.
2 Arrange watercress on individual plates or on a
large platter and top with sliced fennel.
3 In small bowl, whisk together lemon juice, lemon zest, olive oil, shallot, maple syrup and thyme leaves. Season to taste with salt
and pepper. Remove oranges from bowl and arrange on salad. Pour remaining juice from oranges into the vinaigrette bowl. Whisk
to combine, drizzle evenly over salad and serve.
Reprinted with permission from Clean Start © 2010 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Gentl & Hyers’