Orange and fennel salad
Fresh fennel and orange slices tossed in lemon olive oil dressing, topped with watercress, walnuts, and olives—quick, healthy, and delicious.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 2 medium fennel bulbs, sliced finely
- 1 tablespoon lemon juice
- 1/4 cup (60ml) extra virgin olive oil
- sea salt and freshly ground black pepper, to season
- 4 medium oranges
- 2 cups watercress sprigs
- 1/2 cup (50g) walnut halves, roughly chopped
- 1/4 cup (45g) nicoise olives
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