Beautiful enough to serve at a dinner party but quick enough for everyday meals. The combination of watercress, fennel and orange is wonderful.
Remove the outer leaves of the fennel bulb for the salad. Soak for later use in soups, like my Miracle Potassium Broth.
4 cups of Fennel, sliced.
2 oranges, sliced
1/2 cup watercress leaves
Juice of an orange
6 tsp. rice wine vinegar
2 tsp. finely chopped parsley
1. Slice the fennel bulbs.
2. Toss the orange sections with the fennel and watercress.
3. Season with the orange juice and the rice wine vinegar.
4. Garnish with the parsley.