Fennel, Orange and Walnut Salad

Recipe by FlemishMinx
READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove the tough outer leaves of the fennel, cut off the tops and discard; cut each bulb in half and cut out the cores (and discard them too).
  • Lay each fennel half in turn on cutting board (cut, flat side down) and slice as thinly as possible; transfer to a large mixing bowl.
  • Slice one orange in half (horizontally) and juice one of the halves, setting juice aside.
  • Slice the remaining 1 1/2 oranges horizontally; remove the peel from each slice, then separate the individual sections (you should end up with thin triangles) which then are added to the fennel slices.
  • In a small bowl, whisk together the lemon juice, reserved orange juice, olive oil, salt and pepper.
  • Pour over the fennel and oranges and mix well; allow to marinate at least 30 minutes and preferably one hour in the refrigerator.
  • Just before serving, sprinkle the walnut pieces over the salad and mix well.
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