:-). It's one of my favourite things to eat.
We may receive a commission for purchases made through these links. You can also replace the oranges with blood oranges. So, next time the sun's out - prepare this and chill in the fridge 'til you're ready - it's so crunchy and refreshing. Sprinkle with sea salt and cracked black pepper to taste. All rights reserved. Make Dressing. By Jessica Simmons. STEP 4. Here’s a simple spring salad that is loaded up with beets, oranges, thinly sliced fennel bulb and fresh herbs. '&l='+l:'';j.async=true;j.src=
4 or 5 oranges 3. Please log in again. Place in a small bowl for about 10 minutes, then drain the bowl. Scatter the olives and chopped fennel fronds over the salad. I like to slice it thickly so that it is very crunchy. We may receive a commission for purchases made through these links. Add to the fennel. Tip the onion into a bowl with the fennel, orange segments and rocket leaves. Garnish with fennel fronds (if desired) and serve. When they're in season, I'll also make this salad using Sumo Citrus - which have the most amazing flavour!eval(ez_write_tag([[250,250],'cookeatblog_com-medrectangle-3','ezslot_8',128,'0','0'])); If life is not giving me oranges, I will also make an absolutely delicious version of this salad using apples. https://www.gourmettraveller.com.au/.../fennel-orange-and-radicchio-salad-7218