Fennel and orange salad

Fennel and orange salad

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
a selection of salad greens
2 naval oranges
1/2 bulb fennel
1/4 red salad onion, cut into lengthwise strips
1/2 cup black olives

Vinaigrette:

Quantity Ingredient
4 teaspoons balsamic vinegar
4 teaspoons red wine vinegar
1/3 cup olive oil
salt and freshly ground pepper

Method

  1. Wash the salad greens, drain very well, and whirl in a salad spinner or tea towel, or pat dry with paper towels. Store in a plastic bag in the refrigerator, until ready to use.
  2. With a sharp knife, carefully follow the curve of the orange and cut away the white pith and rind. Cut the flesh into thin slices. Remove the core from the fennel and shave it thinly with the grain, using a very sharp knife.
  3. Arrange the salad greens on each of four serving plates, and top with the orange slices, fennel and onion. Scatter with olives and drizzle with vinaigrette.

Note:

  • Vinaigrette: In a small bowl, whisk together the vinegars. Gradually whisk in the oil until the dressing is thickened. Season with salt and pepper.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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