This salad is light, refreshing, and really easy to make. When you’re serving a main dish that’s somewhat heavy, like pasta, this pairs wonderfully. Enjoy!
Makes 4 servings
Total time: 10 minutes
2 bunches of watercress
2 navel oranges
¼ cup of olive oil
2 T fresh lemon juice
½ tsp Fennel Seeds
Salt and freshly ground pepper
Rinse and dry the watercress (remove stems if preferred) and place in a bowl.
Peel the oranges and cut along the membranes to create segments. Arrange the orange segments atop of the watercress.
In a small bowl, whisk together the olive oil, lemon juice, fennel seeds, salt and pepper. It should get a bit creamy with whisking. Pour the dressing over the salad and serve immediately.