Citrus and Watercress Salad with Pistachios
This salad features watercress, fennel, citrus segments, and pistachios tossed with citrus oil for a fresh and crunchy dish. It involves slicing, segmenting, and assembling the ingredients, highlighting their textures and vibrant flavors with minimal dressing. The final presentation showcases colorful citrus, crisp greens, and nutty pistachios in an appealing arrangement.
Equipment
- Chef’s knife
- Cutting board
- Small bowl
- Spoon or salad tongs
- Peeler or zester
Ingredients
- 2 cups watercress washed and dried
- 1 bulb fennel thinly sliced
- 2 large oranges segmented, membrane removed
- 1/4 cup pistachios shelled and lightly toasted
- 1 tsp orange zest from the citrus used for segments
- 3 tbsp olive oil extra virgin
- 1 tbsp fresh lemon juice or substitute citrus juice
- to taste salt and pepper
Instructions
- Use a zester or fine grater to remove the orange zest, being careful to only peel the outermost layer without the bitter pith.
- Slice the fennel bulb thinly using a sharp chef's knife, creating uniform matchstick pieces that show a slight translucency.
- Segment the oranges over a small bowl, cutting just beneath the membrane to release the citrus segments cleanly, showing the juicy interior.
- In a small bowl, whisk together the orange zest, citrus juice, olive oil, salt, and pepper until well combined, creating a bright citrus oil dressing.
- Arrange the watercress on a plate, layer with fennel slices, and scatter the citrus segments and toasted pistachios evenly on top. Drizzle the citrus oil dressing over the salad just before serving.
- Finish with an extra sprinkle of orange zest and a few more pistachios for texture and visual appeal.
Notes
Toasting pistachios enhances their flavor. Use fresh, ripe citrus for optimal brightness.