Oranges are so in season now. So sweet, juicy and gorgeous. I cannot get enough! To be honest this is not much of a recipe, more like a tip, an idea. I love fennel and its lovely aniseed and slightly sweet flavour, its crunchiness and its funny, bulb-like shape. The first time I tasted this salad was in Sicily. My partner is half Sicilian, so we spend a couple weeks there each summer. This salad is so refreshing and delicious thanks to the marriage of raw fennel with fresh oranges. I added cranberries and walnuts to mix it up a bit and boy it really works! I know it might sound a bit odd, but this is also great for breakfast...a kinda juicy start to your day!
Recipe serves 1
1 large fennel
handful of cranberries
handful of walnuts
Fresh lemon juice from ½ of lemon
drizzle of olive oil
salt and pepper to taste
Wash the fennel bulb and slice into small chunks or thin pieces. Next peel the orange, slice thinly and place in a bowl. Add cranberries, walnuts, salt, a good grind of fresh pepper,fresh lemon juice, generous drizzle of olive and mix well. Enjoy!