Ingredients
2 | fennel bulbs | 2 | fuji persimmons | 2 | blood oranges | 3 | tbsp fresh lemon juice | 1/4 | cup olive oil | 1 | bunch watercress tops | Pinch fennel seeds | Salt and freshly ground pepper to taste |
Description
Josie Le Balch, Renowned Chef At Santa Monica's Josie Restaurant, Has Created A Salad With Real Creative Flair.
Shape
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