Blood Orange & Fennel Salad

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Citronette dressing:

1/2 cup mild olive oil

Grated zest of one orange, about 1 tablespoon

1/4 cup blood orange juice

2 tablespoons fresh lemon juice or more to taste

1/2 teaspoon salt

A few grindings of black pepper

1/2 teaspoon sugar if needed for balance


4 blood oranges or 3 navel oranges

2 small bulbs fennel

3 bunches watercress, stems removed, or 4 large handfuls of small arugula or 4 heads Belgian endive, leaves separated

1/2 cup torn mint leaves

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