Apricot, Fennel and Watercress Salad
Ingredients
For the Dressing
- 1 tsp freshly grated orange zest
- 2 tsp fresh orange juice
- 2 tbsp olive oil
For the Salad
- 1/2 Fennel bulb, sliced thin lengthwise
- 2 cups watercress sprigs, the coarse stems discarded and the springs washed and spun dry
- 1 apricot, sliced
Instructions
- In a bowl whisk the zest and the orange juice with salt to taste.
- Whisk until the salt is dissolved.
- Add the oil in a stream while whisking.
- Whisk the dressing until it is emulsified.
- In another bowl toss the fennel with half the dressing until it is coated well.
- Add the watercress and apricot to the remaining dressing.
- Toss it until it is just coated well.
- Divide it between 2 plates.
- Mounding the fennel in the middle.
Notes
Storage Instructions:
- The salad should be kept in an airtight container to prevent the components from drying out. To do this, place the salad in a container with a tight-fitting lid.
- Keep the dressing separate: It's better to keep the dressing separate and apply it just before serving since if the salad is seasoned, the watercress can rapidly turn mushy.
- Eat within a day: Apricot, fennel, and watercress salad is best eaten the same day that it is prepared. The apricots have a tendency to rot and the watercress to wilt soon.
- Give the salad a quick toss to redistribute the dressing and make sure everything is equally coated before serving.