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Ingredients for 6 servings:

18 almonds

Orange Vinaigrette:

Grated zest 1 orange

3 tablespoon orange juice

1 shallot, minced

1 tablespoon Champagne vinegar

1/2 cup olive oil

Kosher salt and freshly ground pepper


2 navel oranges, peeled and sliced

1 head fennel, trimmed and sliced

1 large bunch watercress, rinsed and trimmed of heavy stalks


1 teaspoon fennel leaves, minced

2 dozen niçoise olives

3 ounces mild feta cheese



Preheat the oven to 350 degrees.  Cover the almonds with boiling water for 1 minute.  Drain off the water and when they are cool enough to touch, slip off their skins.  Toast the almonds in the oven for 10 minutes, until lightly colored.  When the almonds have cooled, coarsely chop them and reserve.


Dressing:  Combine the orange zest and juice with the shallots in a small bowl.  Whisk in the vinegar and olive oil.  Season to taste and set aside.


Salad: Remove peel and pith from the oranges and thinly slice them.  Trim ends and halve the fennal bulb.  Cut out the triangular root at the base of each half and thinly slice the fennel into rings.


Dress the watercress stems with 2 tablespoons of the vinaigrette and divide the greens among the plates.  Toss the orange slices with another 2 tablespoons and divide among the plates.  Repeat with the fennel root.


Garnish each salad with olives, feta and sprinkle on the fennel leaves.  Finish with a sprinkling of the chopped almonds.