Fennel and Orange Salad
A simple and elegant salad, wonderful served as a first course or as a side salad.
1 large orange
2 fennel bulbs, quartered and sliced thin
1 1/2 tablespoons extra virgin olive oil
Sea salt to taste
Freshly ground black pepper to taste
- Peel the orange and cut into quarters, cutting each into thin slices. Combine with the sliced fennel and dress with the oil. Season with salt and pepper to taste.
Makes 4 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.