Orange and Fennel Salad
From frantic 16 years agoIngredients
- 1 large fennel bulb, trimmed shopping list
- 2 medium oranges, peeled and trimmed of pith and segmented or sliced shopping list
- (blood oranges would add a brilliant colour contrast) shopping list
- 1 tablespoon extra virgin olive oil shopping list
- 1 teaspoon poppyseeds shopping list
- (Optional) shaved parmigiano-Reggiano shopping list
How to make it
- Slice the fennel bulb
- Slice or segment the oranges
- Place all ingredients on a serving platter
- Drizzle with the olive oil
- Top with poppyseeds
- Allow to rest for 5 minutes or more to allow the flavours to blend
- Serve at room temperature
- Note: Reserve the leaves for garnish on the platter or for use in another dish. They can also be dried and stored for later use
People Who Like This Dish 4
- conner909 Whereabouts, Unknown
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