1. Trim the chicory, separate into leaves, wash gently and dry. Place in a salad bowl.
2. Pare the rind from 1 orange. Cut into julienne strips and place in a small bowl. Squeeze the juice from this orange and add to the rind.
3. Peel the remaining 2 oranges, making sure all the white pith is removed. Cut down between each segment, leaving the membranes behind. Add the orange segments to the chicory. Trim the watercress and add the leaves to the bowl.
4. Season the orange juice and rind and beat in the oil. Pour the dressing over the salad in the bowl and toss well. Serve at once.