2 fennel bulbs
4 oranges
12 spring onions
3 oz (75 g) black olives
1 bunch watercress, trimmed
vinaigrette dressing
4 oranges
12 spring onions
3 oz (75 g) black olives
1 bunch watercress, trimmed
vinaigrette dressing
method
1. Cut away any damaged or bruised outer leaves of fennel. Remove feathery leaves and reserve.
2. Slice across into 1/4 inch (5 mm) rings with a sharp knife. Remove peel and bitter white pith from oranges.
3. Slice into rounds. Trim and roughly chop the spring onions. Arrange fennel, oranges, spring onions, olives and watercress in a salad bowl.
4. Pour over the vinaigrette, toss well and serve.
2. Slice across into 1/4 inch (5 mm) rings with a sharp knife. Remove peel and bitter white pith from oranges.
3. Slice into rounds. Trim and roughly chop the spring onions. Arrange fennel, oranges, spring onions, olives and watercress in a salad bowl.
4. Pour over the vinaigrette, toss well and serve.
serving amount
serves 4 - 6
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