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Watercress and Fennel Salad

Watercress and Fennel Salad

Source: Mad Hungry, November 2011


  • 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


  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.

  2. Toss watercress and fennel with dressing just before serving.

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