Insalata di Finocchi, Arance e Crescione con Vinaigrette al Timo
Fennel, Orange & Watercress Salad with Thyme Vinaigrette

About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you’ve found it! Here’s my fennel, orange & watercress salad with thyme vinaigrette for you to enjoy.

This zingy first-course salad takes only minutes to prepare yet is full of flavour and goodness. The peppery little leaves of the watercress are bursting with vitamins, minerals and antioxidants, making it one of our greatest natural superfoods, while the fennel and oranges are really rich in vitamin C. Try it with my Asparagus, Ricotta, Chilli and Parmesan Tartlets.

TwitterFacebook

4

Serves

10

Ingredients

Vegetables

Main Ingredient

Meat-Free Recipes, Quick Dishes, Healthy Recipes

Type

Ingredients

  • 3 Oranges, Large
  • 1 Unwaxed Lemon, Grated Zest
  • 1 Shallot, Peeled And Grated
  • 2 teaspoons Runny Honey
  • 3 tablespoons Fresh Thyme Leaves
  • 7 tablespoons Extra Virgin Olive Oil
  • 100g Watercress, Trimmed
  • 1 Fennel Bulb, Large, Cored & Thinly Sliced
  • To Taste Salt
  • To Taste Freshly Ground Black Pepper

Weight Converter

Found in This Book

Feast your eyes on the finest fennel, orange & watercress salad with thyme vinaigrette! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. First peel and segment 2 of the oranges. Using a sharp knife, cut o. about 1–2cm from the top and bottom of the fruit to expose the flesh. Place the fruit on one of its flat ends and cut down to remove the skin and the white pith. Rotate and repeat, working your way around the fruit until the flesh is completely exposed.
  2. Cut between the flesh and the white membrane to free the segments. Set the segments aside.
  3. To make the vinaigrette, squeeze as much juice as you can from the remaining orange (you should have about 100ml). Put the orange juice in a bowl and add the lemon zest, shallot, honey and thyme then add the oil gradually. Season with a little salt and pepper. Whisk to combine.
  4. Arrange the watercress on a large serving platter and scatter over the fennel, then the orange segments. Drizzle over the vinaigrette.

Once you’re done, simply sit back and enjoy your fennel, orange & watercress salad with thyme vinaigrette and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Courgette Roll-Ups with Ricotta, Walnuts & Chargrilled Peppers

View Recipe

Next Recipe

Courgette Carpaccio With Borlotti Beans, Peppers & Capers

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Banane Al CaramelloSticky Banana and Chocolate Tart

What a fantastic way to end a meal. So far, I don’t think I’ve met anyone, especially children, who doesn’t like this recipe. I promise you that once you’ve made this dish and realise how easy it is to do, it will become a favourite. My tip would be to make sure that you bake the tart in the middle of a preheated oven to avoid the pastry burning. If you have to, you can replace the bananas...

6

Serves

7

Ingredients

Chocolate

Main Ingredient
View Recipe

Bucatini al pesto sicilianoBucatini with Sicilian Pesto

Classic pesto is a specialty of Liguria, in northwestern Italy. However, Sicilians have their own equally delicious, lesser-known version – just a few additional ingredients take it in an entirely new and exciting direction. In this recipe I’ve used bucatini pasta, which is basically a thicker version of spaghetti with a hole all the way through, but of course pasta of any shape will be fine.

4

Serves

13

Ingredients
View Recipe

Risotto con zucchini e zafferanoCourgette & Saffron Risotto

Saffron, sometimes referred to as 'red gold' because of its deep ruby-red colour, flourishes in the fertile hills of Sardinia's Medio Campinado province in southwestern Sardinia. The locals use it liberally in their cooking, but given its high price in Britain I tend to use it sparingly and in dishes where it will be one of the star attractions such as this delicately-flavoured risotto. The courgette...

4

Serves

12

Ingredients

Rice

Main Ingredient
View Recipe

Linguine with tinned tuna, olives and chilliLinguine al tonno

Without doubt this has to be one of my father’s favourite pasta dishes. I remember when I used to live with him it was a must-have dish at least once a week but not always with the same shape of pasta. Please make sure that you never use tuna in brine for this recipe and if you like you can add some capers to the sauce.

4

Serves

10

Ingredients

Tuna

Main Ingredient
View Recipe

Ravioli con salmone e ricottaRavioli filled with Smoked Salmon & Ricotta

When I was a child, eating smoked salmon was always a massive treat because it was so expensive. It's cheaper now, but still fantastic. Just take care when seasoning the dish because the salmon is already salty.

6

Serves

9

Ingredients

Salmon

Main Ingredient
View Recipe

Insalata calda di manza con carciofi, peperoncino e nociWarm Beef Salad With Artichokes, Chilli & Walnuts

Sardinia is famous for its beef, particularly that of the bue rosso (red cow), which grazes the pastures of the volcanic Montiferru area in central-western Sardinia and is considered by many to provide the finest beef in Italy. For this recipe I have taken the theme of a traditional Sardinian beef salad and have added artichokes and walnuts - which really complement the juicy sides of warm...

4

Serves

8

Ingredients

Beef

Main Ingredient
View Recipe