1 garlic clove, minced
1 shallot, thinly sliced, soaked in cold water for 10 minutes and drained
¼ teaspoon kosher salt
Grated zest and juice of 1 lemon
2 small or 1 large fennel bulb, core removed, shaved
1 tablespoon coarsely chopped fennel fronds
2 tablespoons coarsely chopped fresh dill
Freshly ground black pepper
¼ teaspoon ground coriander
2 teaspoons extra-virgin olive oil
1 cup loosely packed watercress
¾ cup Castello® Alps Selection Hirten Cheese, diced small
Michael Symon’s Shaved Fennel Salad with Oranges, Lemon, Dill and Watercress with
Castello® Alps Selection Hirten Cheese
Grate the zest of one of the oranges and reserve. Segment all three oranges and reserve with their juice.
In a large bowl, combine the garlic, shallot, salt, lemon zest and the orange zest and juice (reserve segments for now), and whisk to combine.
Add the shaved fennel, fennel fronds and dill and toss them in the juices with a pinch of salt. Add the orange segments, a few grinds of black pepper, the coriander, extra-virgin olive oil and watercress. Toss gently and divide the salad among four plates. Spoon the additional dressing from the bottom of the bowl over each portion and top with the Castello® Alps Selection Hirten Cheese.