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Fennel, Watercress and Blood Orange Salad



Fennel, Watercress and Blood Orange Salad

On 26, Feb 2015 | In | By admin

The zesty blood orange vinaigrette, along with actual pieces of blood oranges, work well with the mild flavors of watercress and fennel. This salad offers a good balance of mellow yet sharp taste.

2 ea. bulbs fennel (peeled and shaved thinly)

1 ½ cups watercress leaves

2 ea. blood oranges (zested and segmented)

¼ cup toasted marcona almonds


blood orange vinaigrette (as needed)

230 gm. blood orange juice reduction (about 15 oranges juiced and combined with 75 gm. red wine vinegar, then reduced)

40 gm. egg yolk

15 gm. Dijon mustard

500 gm. grape seed oil

25 gm. red wine vinegar

5 gm. kosher salt

16 turns black pepper

*Add cooled orange reduction to egg yolk and Dijon. Burr mix in grapes seed oil slowly. Finish with salt, pepper, and red wine vinegar.


*Julienne and poach blood orange zest in simple syrup (equal parts water and sugar). Toss fennel and watercress with vinaigrette. Plate and top with remaining ingredients.

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