- 1 orange, zested
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 1 shallot, sliced
- 1/2 teaspoon salt, preferably kosher
- Pinch of ground white pepper
- 2 tablespoons extra-virgin olive oil
- 1 small fennel bulb, white part only, quartered, cored and very thinly sliced
- 1 bunch watercress, washed and trimmed to leave about 3 inches of stem
- 1/2 red onion, thinly sliced
- Combine orange zest and juice, lime juice, shallot, salt and white pepper in a small bowl; whisk in oil.
- Put fennel, watercress and onion in a serving bowl, add the dressing and toss well.