This simple side dish salad combines two key ingredients, orange and a fennel bulb.
The results is a light flavourful salad best enjoyed in the summer.
Ingredients
1 large fennel bulb
1 large or 2 medium navel oranges
2 Tbsp canola oil
2 Tbsp white vinegar
zest of 1 orange
salt to taste
Directions
1. Remove the leafy fronds from the fennel bulb. Trim root area back, then cut into two pieces from top to bottom of the bulb.
2. Thinly slice each half of the bulb. With fingers toss open the slices into a bowl. Discard any slices with the woody core.
3. Zest 1 orange into the bowl ensuring you only zest the orange portion and not the white pith.
4. Using a small serrated knife cut out sections of the orange(s) removing the membrane around the segments. Cut segments cross grain into 4 pieces, place in bowl.
5. Add oil, vinegar and salt.
6. Toss ingredients well. Taste and adjust salt to your preference. Garnish with some fennel leaves.
7. Cover and refrigerate 2-3 hours before serving.
