Fennel, orange and olive salad

Published on 22 September 2014

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INGREDIENTS FOR 2 PEOPLE

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Introductory photographs from the original

0 steps completed out of 13

1.Step 1 of 13
First I supreme the oranges. Using a serrated knife, I cut off both ends.
2.Step 2 of 13
Then I remove the peel and white pith.
3.Step 3 of 13
I cut between the membranes along each segment.
4.Step 4 of 13
I lift out the segment.
5.Step 5 of 13
I continue until all the segments are removed, then squeeze the remaining membranes and collect the juice in a bowl.
6.Step 6 of 13
I thinly slice the fennel with a mandoline.
7.Step 7 of 13
I put it in very cold water to wash and crisp it up, then drain the orange, reserving its juice.
8.Step 8 of 13
I add salt and pepper to the juice.
9.Step 9 of 13
I drizzle in the oil and whisk to emulsify.
10.Step 10 of 13
I arrange the fennel and olives on a serving plate.
11.Step 11 of 13
I add the orange segments.
12.Step 12 of 13
I mix and pour over the dressing.
13.Step 13 of 13
I garnish with orange slices and ground pepper.
A fresh, light yet very tasty salad.

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