Serve with grilled fish, roast vegetables or as a refreshing starter.
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MEDITERRANEAN
Fennel & orange salad
Crisp shaved fennel and juicy orange with a bright citrus dressing.
SERVES 4PREP 15 minCOOK No cook
FOSTER'SFennel & orange saladRECIPE KITCHEN
Method
- 1
Trim the fennel, reserving any feathery fronds, and slice the bulbs as finely as possible.
- 2
Peel the oranges, removing the white pith, and slice into rounds or segments.
- 3
Whisk olive oil and lemon juice with a pinch of salt and black pepper.
- 4
Arrange fennel and orange on a platter, spoon over the dressing and finish with parsley and fennel fronds.
FOSTER'S TIP
A mandoline gives very fine fennel slices; use the hand guard carefully.
Best eaten fresh; refrigerate leftovers covered and use within 1 day.
No major allergens in the listed ingredients.
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