Prep Time: 20 minutes mins

Cook Time: 2 minutes mins

Total Time: 22 minutes mins

Serves 4

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

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

• 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.

• 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.

• 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.

Comments

Sallyann Roberts

03.29.2024

Is it necessary to have a mandolin?

Phoebe Moore (L&L Recipe Developer)

Hi Sallyann, Nope! You could thinly slice the fennel with a knife.

Helene

06.23.2023

Hands down, the best salad I have ever made or eaten on planet earth. It’s so good that for the past few weeks, I eat it at least twice a week. It’s insane. Mad props to whoever developed this salad.