Orange and fennel salad

  • 20 mins preparation
  • Serves 6
  • Print


Orange and fennel salad
  • 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


Orange and fennel salad
  • 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.

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