A great salad for winter that’s much better if made a while before serving. Perfect with a roast or fish.
- 1 fennel bulb
- 4 medium seedless oranges
- Salt and pepper to taste
- 1 tsp sugar
- 6 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 12 black olives
- Fennel leaves
Slice fennel into thin strips and lay on a large plate.
Carefully peel 3 oranges with a small, sharp knife. Slice oranges and place on the fennel.
Juice the last orange and pour on the fennel and orange slices. Salt and pepper. Sprinkle on the sugar. Pour on the oil, then the vinegar. Let stand 30 minutes.
Garnish with olives and fennel leaves.
A variation of the Orange and Onion Salad from The Spice Trekkers Cook at Home