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Orange, fennel, apple & olive salad

Crisp fennel and sweet orange pair beautifully in this Italian-inspired salad. - by Recipes & food styling kerrie worner
  • 13 Jan 2017
Orange, fennel, apple & olive salad
Nicky Ryan
Serves 6
Proudly supported by

Ingredients

1 bulb fennel, trimmed,

green tips reserved

1 red apple, quartered, cored,

thinly sliced

1 small red onion, thinly sliced

1 lemon, juiced

3 oranges, segmented (see tip)

100g small Kalamata olives

½ bunch mint, leaves picked

 

Dressing

Reserved orange juice

⅓ cup red wine vinegar

1 tsp Dijon mustard

⅓ extra virgin olive oil

 

Method

  1. Cut fennel into quarters. Use a vegetable peeler to shave into thin slices. Put fennel, apple, onion and lemon juice in a bowl. Add enough chilled water to cover ingredients and leave for 1 hour. Drain and put in a bowl with orange segments, olives and mint leaves. Chop reserved fennel tips and sprinkle over.

  2. To make dressing, combine all ingredients in a jar and shake until combined. Add half of the dressing to the salad and toss to combine.

  3. Serve salad on a platter with remaining dressing on the side.

     

    Tip: To segment oranges, remove peel and white pith. Hold orange over a bowl. Using a small sharp knife, cut down either side of the membrane to release segments. Squeeze membrane to remove juice for dressing.

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