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Fennel and blood orange salad

  • 2 fennel bulbs (including green tops)
  • 4 blood oranges
  • 4 handfuls of mixed lettuce or rocket
  • 3 tablespoons extra-virgin olive oil
  • salt and freshly ground black pepper to taste
  • Clean fennel and cut into fine strips. Chop 3-4 tablespoons of the green fennel tops.
  • Peel oranges and remove the white pith as thoroughly as possible. Slice the oranges horizontally. Wash and dry the lettuce.
  • Mix olive oil with salt and pepper. Mix with fennel, the fennel greens, salt and oranges. Serve immediately.