Recipe: Fennel & Orange Salad


Fennel & Orange Salad

  • 2 Tbsp olive oil
  • 1 Tbsp freshly squeezed orange juice
  • 1 tsp. chopped fresh herbs (thyme, parsley, marjoram or chives)
  • 4 navel or blood oranges, peeled and sliced into thin rounds
  • 2 medium fennel, thinly sliced
  • 2 medium red onions, thinly sliced
  • 20 black olives (optional)

Mix together oil, orange juice and herbs in a small bowl. Set aside.

Overlap the slices of fennel, orange and onions on a serving platter. Drizzle dressing over the top.

Garnish with the olives (optional) and fresh parsley.
Serves 6 to 8



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