Description
It’s a simple yet elegant raw salad made with thinly sliced fennel, sweet oranges, fresh herbs, and a light citrus vinaigrette. The salad is crisp, tangy, and perfect for serving with seafood, grilled meats, or on its own.
Ingredients
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- 2 medium fennel bulbs, trimmed and thinly sliced
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- 2 large oranges, peeled and segmented
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- Zest of 1 orange (optional)
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- Juice of ½ lemon
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- 2 tbsp extra virgin olive oil
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- Salt and freshly ground black pepper, to taste
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- A few fresh mint or parsley leaves (optional, for garnish)
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- A handful of arugula or rocket (optional for added green)
Instructions
Trim the fennel bulbs, removing any tough outer layers. Slice them thinly using a sharp knife or mandoline. Place in a large bowl.
Using a sharp knife, peel the oranges, removing all the white pith. Cut between the membranes to release clean segments. Add to the fennel.
Sprinkle in orange zest, if using. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over the salad.
Gently toss the fennel and orange slices to coat with the dressing. Add fresh herbs or arugula if desired. Serve chilled or at room temperature.