I’m not sure this really qualifies as a recipe, but it is such a great combination and one of my favourite ways of using a bulb of fennel.
In my opinion, the thinner you can slice the fennel, the better this salad is, so if you have a mandolin I highly recommend pulling it out to make this.
This goes great as part of a Moroccan spread, next to tagine or pretty much any meal that needs a perk up with a fresh little side.
I hope you give this one a go!
Fennel and Orange Salad
- 1 bulb fennel
- 3 oranges
- 3 tbsp olive oil
- Salt and pepper to taste
- Peal the oranges and cut up into 2cm chunks.
- Slice the bulb of fennel in half and cut the base off. Use a mandolin to thinly slice it up and add to a bowl with the orange pieces, and any juice.
- Drizzle over some good quality olive oil and add a good grind of salt and pepper.
- Toss everything well and garnish with some of the feathery fennel fronds if you had any on the bulb.