Tuscan Orange & Fennel Country Salad

fennel and orange salad7


  • 1 large fennel,
  • 2 oranges
  • 1-2 tbsp of olive oil
  • Himalayan salt
  • Black pepper, freshly grounded


  1. Trim and finely slice the fennel bulb.
  2. Place fennel slices into a  platter.
  3. Drizzle with the olive oil, salt and pepper.
  4. Cover the platter with plastic wrap and refrigerate for about 30 minutes.
  5. Peel oranges and divide into segments. Using a sharp knife cut away any white pith of them, and set aside.
  6. When about to serve, add the orange slices, along with any juices that have accumulated on the work surface, to the fennel platter.
  7. Toss to combine.

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Accompany with a glass of fine red Italian wine and…….. EnJoy!!!! :)xx

2 thoughts on “Tuscan Orange & Fennel Country Salad

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