Orange and Black Olive Salad

• 6 small oranges
• 1 bunch of watercress, washed and picked over
• 8-10 pitted black olives

Cut very thin julienne strips of zest from 1 orange and blanch in boiling water for a few minutes. Drain and reserve. Peel all the oranges, removing all the pith. With a sharp knife, cut down between the sections and remove them whole, free of membrane or seeds.

Cover an attractive plate with the watercress, reserving a handful of leaves for garnish. Pile the black olives in the center