1 small bulb fennel, thinly sliced lengthwise 3 stalks celery, sliced about 1/2 -inch thick 1 green apple, cored and very thinly sliced 4 basil leaves, washed and cut into thin strips 1/4 cup good-quality olive oil Juice and zest of 2 small lemons 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 4 bunches watercress, picked and washed 3/8 cup roasted Marcona almonds 1/4 cup golden raisins, soaked in warm water to soften and drained 2 tablespoons grated pecorino Romano or Parmigiano-Reggiano cheese 1 tablespoon fine, dry bread crumbs

Step 1 In a large bowl, combine the fennel, celery, apple and basil and toss to mix. Add the olive oil, lemon juice and zest, salt and pepper and toss to combine completely.

Step 2 Just before serving, add the watercress, almonds and raisins and toss again. Divide among six salad bowls.

Step 3Combine the cheese and bread crumbs and sprinkle over the salads. Serve.

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