Fennel and Orange Salad
I first had this at a friend's home, and had to get the recipe. This salad can be a wonderfully complementary side dish for a meal featuring pork, but can also stand as the feature attraction at lunch on a hot summer day. The crunchy fennel with its mild liquorice flavour is so refreshing, and even more so when accompanied by oranges.
Ingredients
- 2 fennel bulbs
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp fresh thyme, chopped
- 1/4 cup flat leaf parsley, chopped
- 2 oranges, peeled and segmented
- 1 small red onion, thinly sliced
- salt and freshly ground pepper to taste
How To Make This Recipe
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Very thinly slice the fennel bulbs or shave them on a mandoline. Keep some of the fronds for a garnish.
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Put all ingredients into a large bowl, and gently mix. Plate and garnish with an extra grinding of pepper and the reserved fennel fronds.
Recipe Notes
My friend's recipe also called for 1/2 cup of sliced green olives. I don't include those because I think their rich saltiness detracts from the freshness of the salad, but it's up to you!