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Fennel, mint and orange salad
Fennel, mint and orange salad
Italian
Starter
15 mins
Vegetables/vegetarian
Easy
Serves
4

Russell Norman's fennel, mint and orange salad

Recipe courtesy of
Ingredients
  • 1 large fennel bulb
  • 2 navel oranges, or blood oranges when in season
  • 1 small red onion, peeled
  • 1 large handful kalamata olives
  • Extra-virgin olive oil
  • Flaky sea salt
  • 1 small handful mint leaves
Method
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Method
  1. Cut the fennel in half lengthways, and remove and discard the core. Cut off a few of the feathery fronds and set them aside. Using a mandoline or an extremely sharp knife, slice the fennel very thinly.
  2. Peel the oranges and separate the segments, setting two segments aside. Using a sharp, serrated knife, remove the pith and the membrane from the others.
  3. Slice the onion as thinly as possible, and remove the stones from the olives by squeezing them between thumb and index finger – it doesn’t matter if they get squashed in the process.
  4. Put the orange, fennel, olives and onion into a large bowl, and add a generous glug of olive oil and a good crunch of salt. Sacrifice the two reserved orange segments by squeezing their juice into the bowl and discarding them. Turn once or twice, add the mint leaves, turn once more and divide equally between four pretty plates, garnishing each plate with the reserved fronds.

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