Fennel, Green Apple And Watercress Salad

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Los Angeles Times


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15 minutes


1 small bulb fennel, thinly sliced lengthwise

3 stalks celery, sliced about 1/2-inch thick

1 green apple, cored and very thinly sliced

4 basil leaves, washed and cut into thin strips

1/4 cup good-quality olive oil

Juice and zest of 2 small lemons

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

4 bunches watercress, picked and washed

3/8 cup roasted Marcona almonds

1/4 cup golden raisins, soaked in warm water to soften and drained

2 tablespoons grated pecorino Romano or Parmigiano-Reggiano cheese

1 tablespoon fine, dry bread crumbs

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