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Endive, fennel, and watercress salad

(Food Styling/Sheryl Julian and Catherine Smart; Aram Boghosian for The Boston Globe)
November 17, 2010

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Serves 6

4 endive, thickly sliced on the diagonal
1 large bulb fresh fennel, fronds removed and bulb very thinly sliced
1 bunch watercress, stems removed
2 tablespoons olive oil
Juice of 1 lemon
Salt and pepper, to taste

1. On a platter, combine the endive, fennel, and watercress.

2. Sprinkle with olive oil, lemon juice, salt, and pepper. Toss gently.

Sheryl Julian

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