This delightful salad, Zucchini, Pomodori e Finocchio (zoo-kee-nec, pom-oh-dory ay fce-nock-ioh) makes a snack meal, served with lots of crusty bread and butter and some well-chilled white wine. Or it makes an ideal accompaniment to grilled steaks or chops.4 large courgettes , trimmed, sliced, sauteed in butter and cooled 4 large tomatoes, cut into wedges 1 large head of fennel, trimmed and sliced 1 bunch of watercress, washed, shaken dry and chopped 1 medium-sized onion, thinly sliced and pushed out into rings 4 fl. oz. French Dressing
Combine all of the ingredients, except the dressing, in a large serving bowl. Spoon over the French dressing and, using two large spoons, toss the mixture well.
Place the bowl in the refrigerator to chill for 15 minutes before serving.