Name: Winter Watercress, Orange, and Fennel Salad
Cook time: 45 min
Total time: 45 min
Ingredients: About 4 to 5 cups watercress; 1 bulb fennel, trimmed, halved, and thinly sliced; ¾ cup store-bought pickled beets*; 2 large oranges, peels removed with a sharp knife and sliced into rounds; 3 tablespoons fresh lemon juice; 3 tablespoons extra-virgin olive oil; 2 tablespoons orange or grapefruit juice; 1 teaspoon Dijon mustard; ½ teaspoon salt; Ground black pepper, to taste

About 4 to 5 cups watercress

1 bulb fennel, trimmed, halved, and thinly sliced

¾ cup store-bought pickled beets*

2 large oranges, peels removed with a sharp knife and sliced into rounds

Dressing

3 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil

2 tablespoons orange or grapefruit juice

1 teaspoon Dijon mustard

½ teaspoon salt

Ground black pepper, to taste

To make the salad, arrange watercress, fennel, and beets on a large plate (or use individual plates and divide the ingredients equally). Place oranges around and on top.

To make the dressing, whisk ingredients together in a small bowl or shake in a covered mason jar. Spoon desired amount of dressing over salad and gently toss. Remaining dressing can be stored in the refrigerator for about a week.

To use roasted beets instead of pickled beets, wrap one large or two small beets in foil and place directly on the rack in an oven preheated to 400 degrees. Roast for about 30 to 45 minutes, or until a sharp knife can easily pierce through the foil and beet. Remove and set aside to cool. When beets are cooled, rub the skin off or use a knife to peel away. It will come off very easily. Cut into 1/4-inch pieces and add to salad.