- 1 bunch watercress, washed and dried
- 2 blood oranges, peeled and sectioned
- 2 ounces fresh blood orange juice
- 1 cup shaved baby fennel
- 1 tablespoon minced shallots
- 1 tablespoon chopped chives
- 1/4 cup cashews, toasted and chopped
- 1/4 lemon, zested
- Salt and pepper to taste
- Extra virgin olive oil to taste
- Parmigiano-reggiano, grated for garnish
- Assemble watercress, orange sections, orange juice, baby fennel and toasted cashews.
- Gently mix the watercress with oranges, baby fennel, orange juice, shallots, chives, extra virgin olive oil. Season with salt and pepper.
- Arrange salad on a plate and garnish with cashews, grated cheese and lemon zest.
Peppery watercress and anise-flavored fennel are well-complemented by winter citrus like the blood orange supremes that Chef Vincent Mocarski uses in this colorful salad. (Supremes are citrus segments that have been separated and had their bitter white pith removed.) The juice from the oranges is used as the acid in the dressing and the crunchy cashews provide a lovely contrast to the oranges.