(Food Styling/Sheryl Julian and Catherine Smart; Aram Boghosian for The Boston Globe)
The A to Z guide to sides
|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.
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