Fennel’s licorice-y sweetness is a great match for juicy citrus and salty feta. But if it’s not your favorite, swap the fennel out in favor of thinly sliced red onion.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon honey
- 3/8 teaspoon kosher salt, divided
- 1 garlic clove, minced
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup thinly sliced fennel bulb
- 1 (4-ounce) package watercress
- 8 ounces shredded skinless, boneless rotisserie chicken breast
- 2 clementines, peeled and segmented
- 1/4 cup sliced almonds, toasted
- 1 tablespoon chopped fennel fronds
- 2 ounces feta cheese, crumbled (about 1/2 cup)
- 1/8 teaspoon freshly ground black pepper
How to Make It
Combine oil, vinegar, honey, 1/4 teaspoon salt, and garlic in a small bowl, stirring with a whisk. Combine parsley, fennel, and watercress in a large bowl. Drizzle watercress mixture with 2 tablespoons dressing; toss to combine. Arrange watercress mixture on a large serving platter.
Arrange chicken and clementines over watercress mixture. Sprinkle with almonds, fronds, and feta cheese. Drizzle with remaining dressing. Sprinkle with remaining 1/8 teaspoon salt and pepper.
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CookL: JG
