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Watercress Salad

This watercress salad is a fresh, delicious side dish! The bright vinaigrette and the sweet orange segments tame the watercress's peppery bite.

Prep Time
20 mins
Cook Time
20 mins
Total Time
22 mins
Servings: 4
Course: Side Dish , Salad
Cuisine: American

Ingredients

  • 4 ounces snap peas
  • 1 fennel bulb very thinly sliced on a mandoline
  • champagne vinaigrette
  • 3 cups Watercress
  • Segments from ½ navel orange
  • 1 ripe avocado sliced
  • 2 ounces torn fresh mozzarella
  • 2 tablespoons Toasted pistachios
  • Sea salt and freshly ground black pepper
  • Lemon wedge for serving

Instructions

    Cup of Yum
  1. Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the snap peas into the boiling water and blanch for 2 minutes. Remove the snap peas and immediately immerse in the ice water long enough to cool completely, about 15 seconds. Drain and place on a kitchen towel or paper towels to dry.
  2. In a small bowl, combine the sliced fennel with 1 to 2 tablespoons of the dressing and a pinch of salt. Gently toss to coat.
  3. Assemble the salad on a platter with the watercress, fennel, snap peas, orange segments, avocado, and mozzarella. Drizzle with some of the dressing and top with the pistachios. Season to taste with salt, pepper, and a squeeze of lemon, and serve.