Fennel and orange salad


  • 2 oranges, peeled and thinly sliced
  • 2 fennel bulbs, stalks removed and thinly sliced (reserve the leaves)
  • 1 red onion, very thinly sliced
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp finely chopped mint
  • salt and pepper


  • When chopping the orange, reserve the orange juice to mix with the olive oil and balsamic vinegar. Season with salt and pepper.
  • Arrange layers of orange, onion and fennel. Drizzle over the dressing and garnish with plenty of fresh mint.

Source: Irish Independent


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