Fennel Salad

from a newspaper reprint, origin unknown 

adapted by Kathy Lindenbaum 

makes 6 servings

juice and grated zest from 1 medium orange

juice and grated zest from 1 lime

1/8 cup unseasoned rice wine vinegar 

1/4 cup olive oil

2 fennel bulbs, cored and thinly sliced 

1/2 red or sweet onion, cored and thinly sliced 

2 Belgian endives, thinly sliced

bunch of watercress (preferably young/small leaves), cleaned and stemmed 

sea salt and pepper

Mix the orange and lime juices and zests with the rice wine vinegar and olive oil. Add the fennel and onion, mix well and sprinkle with several grinds of sea salt and pepper. Cover salad with plastic wrap; press the wrap down on the top of the salad to compress and make a seal. Refrigerate for several hours.

At serving time, toss in the endive and watercress and check again for seasoning to see if you want to add more sea salt or pepper before plating.

This salad combines greatflavors and textures. You can also add orange slices.