This light, multicolored salad is good as an accompaniment to hot or cold meats, or served alongside a sandwich
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2 large carrots||1 tsp honey|
|2 large navel oranges||3 tbsp olive oil|
|1 fennel bulb||3 tbsp vegetable oil|
|1 bunch watercress||salt and freshly ground black pepper|
|3 tbsp fresh orange juice||2 tsp sesame seeds, lightly toasted|
|1 tbsp fresh lemon juice|
Trim and peel the carrots. Use a vegetable peeler to make long, thin strips of the entire carrot.
Cut away the peel and pith from the oranges. Working over a bowl, cut between the membranes to release the orange segments. Trim the fennel and thinly slice. Remove any tough stalks from the watercress. Combine the carrot, orange, fennel, and watercress in a serving bowl.
To make the dressing, whisk together the juices and honey. Gradually whisk in the oils. Season with salt and pepper. Pour the dressing over the salad mixture, sprinkle with the sesame seeds, and serve.
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