Orange & fennel salad

Orange & fennel salad

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
3 oranges
1 fennel bulb
5 tablespoons extra-virgin olive oil
1 orange, juiced
sea salt
freshly ground black pepper

Method

  1. Peel and segment 3 oranges, then trim and thinly slice 1 fennel bulb. Combine the slices from both in a bowl, then dress with 5 tablespoons extra-virgin olive oil and the juice of 1 orange. Season generously with sea salt and freshly ground black pepper and mix well before serving.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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