This Fennel, Avocado, and Orange Salad with Chorizo Dressing is a juicy combination of fresh Spanish flavors dressed up with bright, fresh orange segments and an unusual fried chorizo topping.
- 1 large fennel bulb
- 3 oranges
- 1 bunch fresh watercress (trimmed)
- 2 ripe avocados (peeled, pitted and diced, then tossed with a little lemon juice)
- 8 ounce cured Spanish chorizo (skinned and cut into small dice)
- 2 teaspoon finely grated orange zest
- 2 tablespoon sherry vinegar
- 2 tablespoon extra-virgin olive oil
- 1 cup small diced, piquillo peppers (from a jar)
- kosher salt and black pepper (as seasoning)
- 2 tablespoon toasted and chopped pistachios
Quarter, core and thinly slice the fennel bulb into slivers. Place the slivers into a bowl of ice water to crisp. Set aside.
Meanwhile, working over a bowl to catch the juice, peel and cut the oranges into pithless segments. Place the segments into the large bowl with the watercress and avocados; set aside.
Place the diced chorizo into a large, cold cast iron or heavy-bottomed skillet. Set the skillet over medium heat and cook the chorizo, stirring often, until the fat is rendered and the chorizo is well-browned and crisp; about 10 minutes. Remove from heat and let cool a few minutes then add about 4 tablespoons of the retained orange juice, orange zest, vinegar, oil, and peppers to make the dressing. Season well with salt and pepper. Set aside.
Drain and dry the fennel and combine it with the watercress, avocado, and orange segments; toss to combine. Turn the salad out onto a serving plate, pile the fried chorizo on top of the salad, making sure to include plenty of the liquid to dress the salad. Garnish with pistachios and serve.