Fennel, Orange 
and Olive Salad

By Dixie Elliott

Fennel, Orange 
and Olive Salad
Fennel, Orange 
and Olive Salad recipe, brought to you by MiNDFOOD.

Serves 6

4 oranges, skin and pith removed

3 baby fennel

1 small red onion, very thinly sliced

1 cup kalamata olives

1/3 cup extra-virgin olive oil

1 tbsp honey

sea salt flakes and white pepper

¼ cup small flat-leaf parsley leaves

1 Using a small sharp knife, remove wedges from oranges over a bowl to catch juices. Place wedges into a large bowl.

2 Using a mandolin or sharp knife, shave fennel into very thin slices and add to orange with onion and olives. Reserve a few fennel sprigs to serve. Toss until well combined.

3 Whisk oil, ¼ cup reserved orange juice, honey, salt and pepper in a jug. Add to salad just before serving. Toss until combined. Sprinkle with parsley leaves and fennel sprigs and serve.


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