Fennel Salad with Orange

Carefully peel and segment the second orange, removing any pith or membrane.

Ingredients

240 mL of Orange

240 mL of Orange Juice

Equipment

Chefs Knife

Using a mandoline, thinly slice the fennel bulb lengthwise to create elegant, translucent ribbons.

Ingredients

2 pieces of Fennel Bulb

Equipment

Mandoline

In a large bowl, whisk together the orange juice, lemon juice, salt, and olive oil to create the dressing. Add the shaved fennel, orange segments, black olives, and fresh parsley, tossing gently to combine.

Ingredients

240 mL of Orange

240 mL of Orange Juice

240 mL of Lemon Juice

240 mL of Fennel Bulb

2½ mL of Salt

45 mL of Olive Oil

120 mL of Olives

60 mL of Parsley

15 mL of Basil Olive Oil

Equipment

Bowl

Whisk

Divide the salad among four plates and finish by drizzling each portion with a small amount of basil olive oil.

Ingredients

15 mL of Olive Oil

15 mL of Basil Olive Oil

240 mL of Olives

Equipment

Ladle