Watercress is usually pretty tasteless, right? Not anymore! Citrus, sweet, and savory all play leading roles in this watercress salad.
- 4 cups watercress (about 1 bunch)
- 1 1/2 cups thinly sliced fennel bulb (that is about 1 small bulb, and the thinly isn’t just so it looks pretty, it also monitors how much you get in one bite because fennel is a strong flavor)
- 3 oranges sectioned and sliced (if you prefer less citrus or sweet cut down to 2)
Now for the dressing (in a time crunch, any light vinaigrette or dressing would work, but this one is damn delish and easy):
- 2 tablespoons lemon juice (aim for fresh, but bottle stuff won’t kill it)
- 1.5 tablespoons EVOO
- 1 teaspoon Dijon mustard (to mix it up you can use coarsely ground mustard since you are the boss)
- 1/2 teaspoon maple syrup
- Dash of sea salt (regular salt is OK, but it’s a bit too fine when trying to flavor a dressing)
- Dash of black pepper (don’t be a bum, use freshly ground, it makes a world of difference)
Whisk and pour on top. Don’t pre-make this it will all separate and be nasty. Make right before serving, it takes 5 minutes.
Also note, this salad like our others, has the multitude of taste bud components to fit that “sultry” feel we swear salads can accomplish.
Fennel: crunch & the anise flavor
Orange: citrus & soft
Maple syrup: sweet & smooth
Lemon juice & Mustard: tangy
This is important to know so you can liven up any boring salad or also substitute, add, or remove ingredients you like better (e.g. throwing in some beets for color & softness or some nuts for an extra crunch element).
Happy eating, XO.
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