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