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

More Recipes Buy Now

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

Gino's Books View All

More RecipesGet Inspired

Involtini di Salmone con Mascarpone e SenapeWrapped Salmon With Dijon Mustard & Mascarpone Sauce

For many people, salmon is the king of fish – it has a firm, meaty texture and a beautiful pink colour. It’s really versatile, too – it can be baked, poached, steamed, fried or flaked into stir-fries, pasta or risotto. It’s known as a brain food because of its high Omega 3 content, as well as being rich in vitamin D and minerals. This is a delicious way to get all the family eating fish –...

4

Serves

10

Ingredients

Salmon

Main Ingredient
View Recipe

Zuccotto Al MarsalaChocolate and Hazelnut Ice Cream in a Marsala Sponge Shell

For those of you who have never made an ice cream cake, you will probably think that it would be impossible to tackle at home. That is just not the case - you will be surprised at just how easy it is! This is a traditional northern Italian cake that will satisfy you in every way. You can substitute the Marsala wine with Port or a dessert wine if you prefer, and do buy good quality chocolate as it will...

8

Serves

11

Ingredients

Chocolate

Main Ingredient
View Recipe

Farfalle con noci e GorgonzolaPasta salad with walnuts and Gorgonzola cheese

Gorgonzola and walnuts have always been a great combination. I find that they work perfectly with pasta and rocket. Of course you can eat this dish hot, but if you are making it for the following day make sure you eat it at room temperature and mix well before serving. If you prefer, substitute the Gorgonzola with any hard blue cheese of your choice.

4

Serves

7

Ingredients

Cheese

Main Ingredient
View Recipe

Stufato di agnello alla pugliesePuglian Lamb Stew

You’d have probably expected me to cook a seafood dish when visiting the picturesque cove of Polignano a Mare, in Puglia. However, despite facing the sea, the absence of safe moorings for boats has prevented the development of a fishing tradition in the town, so it relies on agriculture. The area is famous for its wonderful fresh vegetables – especially salad, olives and potatoes – so I decided...

4

Serves

15

Ingredients

Lamb

Main Ingredient
View Recipe

Spaghetti ai Carciofi, Radicchio, Piselli e Vino BiancoSpaghetti with Artichokes, Radicchio, Peas and White Wine

Perfect for a midweek supper, this dish is quick and easy to make and low-fat too. Radicchio is very popular in Italy, particularly in the north, where it grows mainly in the Veneto region. Prized for the rich red colour and slightly bitter flavour of its leaves, radicchio is also a rich source of vitamin K.  

4

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe

Scaloppine di maiale al pesto di salviaPork Loin with White Wine and Sage Pesto

4

Serves

8

Ingredients

Pork

Main Ingredient
View Recipe