Watercress, Fennel And Romaine Salad With Pernod Dressing

• 6 bunches watercress (about 12 cups of sprigs)
• 2 large heads romaine lettuce, torn into small pieces (about 8 cups)
• 3 heads fennel, tops removed and thinly sliced across the bulb (about 6 cups)
• 1 cup fresh orange juice
• 1 cup olive oil
• 1/4 cup fresh lemon juice
• 4 teaspoons kosher salt
• 5 tablespoons Pernod
• Freshly ground black pepper

1. Wash the greens well, then dry them.
2. Refrigerate in a large plastic bag, undried, if preparing ahead.
3. Whisk together the dressing ingredients.
4. Just before serving, place the greens in one or two large salad bowls.
5. Divide the dressing evenly between the bowls.
6. Toss well to combine.

bunches, fennel, orange juice, olive oil, lemon juice, kosher salt, pernod, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1301 (may not work)