Ingredients
1 garlic clove
1 cup watercress leaves and some stems, loosely packed
2 thin slices fresh fennel
Juice of 3 lemons
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 cup extra-virgin olive oil
Preparation
Combine garlic, watercress, fennel, lemon juice, salt, and pepper in the jar of a blender, and blend until smooth. With the motor, running, slowly add oil. Mix until oil is completely incorporated. Store in an airtight container for up to 3 days. Shake well before using.
