1 small fennel bulb or about 1/3 of a cup, or more if you love it
1 cara cara orange, if you can find it
1 chiggoia beet
a bunch of watercress
juice of a lemon
salt + pepper
Thinly slice the fennel and put it in a large bowl. Cut the top and bottom of the orange off. Use your knife to cut the remainder of the peel an white pith off, curving the knife down around the orange, like this:
In a separate small bowl, combine the lemon juice with a bit of salt and pepper, then whisk in the olive oil. Drizzle the dressing over the salad, making sure not to overdress, which will make it soggy and gross.