700 g (1 1/2 lb) florence fennel, trimmed and thinly sliced, reserving leaves, to garnish
lemon juice
salt and freshly ground pepper
90 ml (6 tbsp) olive oil
45 ml (3 tbsp) white wine vinegar
1 large bunch watercress, trimmed, stalks finely chopped
lemon juice
salt and freshly ground pepper
90 ml (6 tbsp) olive oil
45 ml (3 tbsp) white wine vinegar
1 large bunch watercress, trimmed, stalks finely chopped
method
1. Blanch the fennel: put into a pan of boiling salted water with a squeeze of lemon juice, for 2 minutes only. Drain well.
2. In a bowl, mix the oil, vinegar, watercress stalks and seasoning. Add the fennel and stir to coat with dressing. Cover with cling film and refrigerate for several hours. Put the watercress sprigs into a polythene bag and refrigerate.
3. Just before serving, stir in the watercress sprigs and garnish with snipped fennel leaves.
2. In a bowl, mix the oil, vinegar, watercress stalks and seasoning. Add the fennel and stir to coat with dressing. Cover with cling film and refrigerate for several hours. Put the watercress sprigs into a polythene bag and refrigerate.
3. Just before serving, stir in the watercress sprigs and garnish with snipped fennel leaves.
serving amount
serves 6
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