This updated classic highlights citrus and watercress. Spring is a great time to try using fresh produce from the farmer’s markets. Citrus, fennel and watercress are all in-season this spring, as well as the list of produce you will find below this recipe. More recipes to come featuring this produce!
16 oz fresh buffalo mozzarella
2 small fennel bulbs
2 pink grapefruit
2 large oranges
2 cups watercress
1 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
Salt and pepper
1. Preheat oven to 400 degrees. Prepare the fennel by cutting off the stalks, cutting in half lengthwise and then cutting into 1 inch thick pieces lengthwise.
2. Toss the fennel with 1/2 tablespoon olive oil, 1/2 tablespoon balsamic and a sprinkle of salt and pepper and lay flat on a baking sheet prepared with non-stick cooking spray. Roast for 30-35 minutes until caramelized. Let cool once roasted.
3. Peel the grapefruit and oranges with a small knife so the white skin is also removed. Cut into 1/8 inch thick slices.
4. Slice the mozzarella into 1/8 inch thick slices.
5. On a large platter spread the watercress (thick stems and leaves only) into two long rows. Arrange the ingredients over the two rows of watercress in the order of grapefruit, mozzarella, orange, and fennel, repeat.
6. Drizzle with the remaining olive oil and balsamic and a sprinkle of salt and pepper.
Chard, or other greens
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.