Fennel, Apple and Celery Salad with Watercress

• FAST
• HEALTHY
• VEGETARIAN

Ingredients

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.