Watercress, fennel and seedy salad
- May 2012
- 1 small orange
- 150g watercress leaves, washed
- 1 fennel bulb, very finely sliced
- 50g sunflower seeds
- 1 tsp Dijon mustard
- 3-4 tbsp extra-virgin olive oil
- Working over a bowl to catch the juice, segment the orange, then cut the segments in half. Reserve the juice. Toss the watercress with the fennel slices and orange pieces. Add the sunflower seeds, then put the salad in a sealed container or bowl covered with cling film.
- Put the reserved orange juice (1-2 tbsp) in a jar with the mustard, olive oil and some seasoning. Seal. To serve, give the dressing a shake, pour over the salad, then toss well.
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