4 endive, thickly sliced on the diagonal
1 large bulb fresh fennel, fronds removed and bulb very thinly sliced
1 bunch watercress, stems removed
2 tablespoons olive oil
Juice of 1 lemon
Salt and pepper, to taste
1. On a platter, combine the endive, fennel, and watercress.
2. Sprinkle with olive oil, lemon juice, salt, and pepper. Toss gently.