Marinating the fennel with an orange dressing gives this salad a delicious, fresh zing from Lesley Waters
Ingredients
- juice 1 small orange
- 3 tbsp olive oil
- 1 large head fennel, halved and thinly sliced
- handful watercress
- 50g toasted pine nut
Method
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In a large bowl, whisk the orange juice and oil together with a fork and season to taste. Add the fennel and toss to coat. Leave to marinate for 10 mins if you have time.
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Just before serving, tip the watercress and pine nuts into the bowl and toss well to combine.