INGREDIENTS Zest of 1 orange, plus 2 tablespoons juice 2 tablespoons lemon juice 1/2 teaspoon coarse salt 1/4 teaspoon ground black pepper 1/4 cup extra virgin olive oil 2 bunches watercress, trimmed and washed 1 fennel bulb, halved lengthwise, cored, and thinly sliced DIRECTIONS Step 1 In a large salad bowl, combine orange zest and juice, lemon juice, salt, and pepper. Add olive oil in a slow, steady, thin stream while whisking constantly. Step 2 Toss watercress and fennel with dressing just before serving. With thanks to https://www.marthastewart.com/866370/watercress-and-fennel-salad |
