Name: Orange and fennel salad
Prep time: 20 min
Total time: 20 min
Yield: 6
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 cup watercress sprigs; 1/2 cup (50g) walnut halves, roughly chopped; 1/4 cup (45g) nicoise olives

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 cup watercress sprigs

1/2 cup (50g) walnut halves, roughly chopped

1/4 cup (45g) nicoise olives

Method

1.Place fennel into a large bowl with lemon juice and olive oil. Season with salt and pepper; toss coat fennel well.

2.Remove skin and pith from oranges with a knife; finely slice into thin circles. Arrange orange slices and watercress on a platter. Top with fennel and it’s dressing. Scatter with walnuts and black olives. Serve.

Not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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