CASA VEGA
Nerja, España
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SaladsEasy🕒 20 min4 servings
Fennel and Orange Salad
Crisp fennel and juicy oranges in a light dressing — a fresh side for fish and grilled food.
Ingredients
- 2 fennel bulbs, thinly sliced
- 3 oranges
- Black olives
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper
Method
- 1
Slice the fennel very thinly, ideally on a mandoline
- 2
Peel the oranges free of skin and pith, and cut into slices
- 3
Arrange the fennel and orange slices on a plate
- 4
Scatter the olives on top
- 5
Drizzle with olive oil and lemon juice, and season with salt and pepper
Recipe tips
Soak the sliced fennel in ice water for 10 minutes before serving — it makes it extra crisp.