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  • A Cook's Canvas Orange and Fennel salad
  • A Cook's Canvas Orange and Fennel salad
  • A Cook's Canvas Orange and Fennel salad

A Cook's Canvas Orange and Fennel salad

6
Ingrédients

Fennel and orange salad
1 large Fennel bulb
2 medium oranges (I chose cara cara oranges for incredible flavor)
1 medium regular orange
1 lime, juiced
1 teaspoon olive oil
Sea salt
Freshly ground black pepper

Préparation

Remove stems from top of fennel bulb, reserving leaves for garnish. Slice fennel bulb in half vertically, make two v-shaped slices to remove core from each half, then slice thinly. Slice oranges into thick slices, trim rind from each slice and cut into sections. Add olive oil, juice of lime, and toss. Season to taste with salt and pepper, and garnish with fennel leaves.

Serve with the Roasted Pork Loin.

Recipe and images by A Cook's canvas.