(Food Styling/Sheryl Julian and Catherine Smart; Aram Boghosian for The Boston Globe)
The A to Z guide to sides
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 
© Copyright 2010 Globe Newspaper Company.
