Orange, fennel, apple & olive salad

Crisp fennel and sweet orange pair beautifully in this Italian-inspired salad.
Nicky Ryan




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.


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.


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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