August 14, 2010
This salad combines so many of my favourite flavours: the liquorice of the fennel, the sweetness of oranges, the crunchy walnuts, and the dark balsamic vinegar. I was able to get some organic oranges that were unbelievably sweet, and I used the beautiful Alto Bush Herb olives I bought from the Burnt Orange in Mosman. Fennels are in season now so I think I'll be making this salad and other fennel dishes many times in the near future!
Fennel & Orange Salad
(Recipe adapted from Marie Claire's 'Spicy' recipe book)
2 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
2 small fennel bulbs, finely sliced
2 oranges, segmented
1 handful of flat leaf parsley
1/4 cup walnuts, roughly chopped
Combine the vinegar and oil in a small bowl and stir well. Toss the fennel, orange, parsley, walnuts and olives together and drizzle with the dressing.