Name: Watercress Salad
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 4
Cuisine: American
Ingredients: 4 ounces snap peas; 1 fennel bulb (very thinly sliced on a mandoline); Champagne Vinaigrette; 3 cups watercress; Segments from ½ navel orange; 1 ripe avocado (sliced); 2 ounces torn fresh mozzarella; 2 tablespoons toasted pistachios; Sea salt and freshly ground black pepper; Lemon wedge (for serving)

Watercress Salad

This watercress salad is a fresh, delicious side dish! The bright vinaigrette and the sweet orange segments tame the watercress's peppery bite.

22 min total 20 min prep 2 min cook 4

Instructions

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1 Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the snap peas into the boiling water and blanch for 2 minutes. Remove the snap peas and immediately immerse in the ice water long enough to cool completely, about 15 seconds. Drain and place on a kitchen towel or paper towels to dry.
2 In a small bowl, combine the sliced fennel with 1 to 2 tablespoons of the dressing and a pinch of salt. Gently toss to coat.
3 Assemble the salad on a platter with the watercress, fennel, snap peas, orange segments, avocado, and mozzarella. Drizzle with some of the dressing and top with the pistachios. Season to taste with salt, pepper, and a squeeze of lemon, and serve.