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Fennel, Apple and Celery Salad with Watercress
© William Meppem

Fennel, Apple and Celery Salad with Watercress

  • SERVINGS: 12
  • FAST

To maintain crispness, toss the salad just before setting it out on the buffet.

  1. 3/4 cup extra-virgin olive oil
  2. 3 tablespoons fresh lemon juice, plus 1/2 lemon
  3. 3 tablespoons balsamic vinegar
  4. Salt and freshly ground pepper
  5. 6 medium celery ribs, peeled and thinly sliced crosswise on a mandoline
  6. 4 medium fennel bulbs—halved, cored and thinly sliced on a mandoline
  7. 2 Granny Smith apples—halved, cored and thinly sliced on a mandoline
  8. Three 6-ounce bunches of watercress, large stems discarded
  9. 1 cup seedless red grapes, halved
  10. 3/4 cup chopped flat-leaf parsley
  1. In a small bowl, mix the olive oil, lemon juice and vinegar. Season with salt and pepper. In a large bowl, squeeze the 1/2 lemon over the celery, fennel and apples and toss well.
  2. In another large bowl, toss the watercress with 1/4 cup of the vinaigrette. Add the grapes, parsley and the remaining vinaigrette to the celery, fennel and apples and toss well. Arrange over the watercress and serve.
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