Photography: Tanya Zouev
Fennel and orange salad
Recipe by Suzanne Gibbs
Fennel and orange salad
INGREDIENTS
1 radicchio, leaves separated
1 bulb fennel, thinly sliced, fronds reserved
2 oranges
1 tablespoon snipped parsley leaves
Juice of 1 lemon
¼ cup (60ml) extra virgin olive oil
METHOD
1. Place radicchio leaves and fennel in a serving bowl.
2. Peel oranges, removing all white pith. Remove segments by cutting between the membrane sections. Add orange segments, parsley, reserved fennel fronds and lemon juice to radicchio. Season to taste and drizzle with olive oil. Toss well and serve.
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