1 fennel bulb, trimmed
1 bunch watercress
2 heaping tablespoons chopped tarragon leaves
5 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Salt and freshly ground black pepper to taste
Peel the cucumber and cut in half lengthwise. Scoop out the seeds and cut into
thin crescents. Chop the fennel into thin slices.
Wrap the cucumber, fennel and watercress securely in a clean dish towel and beat
against the table a few times.
Transfer the contents to the bowl and add the tarragon, olive oil, vinegar and
salt and pepper to taste. Toss and let stand for 1 hour before serving.
Per serving: 180 calories; 17.1 g fat (2.3 g
saturated fat; 86 percent calories from fat); 7 mg cholesterol; 52 mg sodium; 7