| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
February 19 |
1 |
servings |
INGREDIENTS
| 1 |
ts |
Freshly grated orange zest |
| 2 |
ts |
Fresh orange juice |
| 2 |
tb |
Olive oil |
| 1/2 |
|
Fennel bulb; sliced thin |
|
|
; lengthwise |
| 2 |
c |
Watercress sprigs; the coarse stems |
|
|
; discarded and the |
|
|
; springs washed and |
|
|
; spun dry |
INSTRUCTIONS
In a bowl whisk the zest and the orange juice with salt to taste, whisking
until the salt is dissolved, add the oil in a stream, whisking, and whisk
the dressing until it is emulsified. In another bowl toss the fennel with
half the dressing until it is coated well. Add the watercress to the
remaining dressing, toss it until it is just coated well, and divide it
between 2 plates, mounding the fennel in the middle.
Serves 2.
Gourmet February 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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