2 - 3 medium sized fennel bulbs
1 - 2 small winter oranges
100g of lamb's lettuce or rocket/aragula
50 g walnuts or pecan nuts
Remove the hard outer layers of the fennel. Wash and pat dry.
Cut in 2 lenthwise. Cut into paper thin slices.
Peel the oranges removing pith and pips. Cut into small chunks.
Place the fennel, oranges onto a bed of either lamb's lettuce or rocket/aragula.
Drizzle some homemade vinaigrette made with olive oil and lemon juice.
Sprinkle the finely chopped walnuts or pecans before serving.
Tip : You can omit the nuts and green leaves if you wish. You could
also use sunflower seeds instead of walnuts. Raw fennel doesn't have
a pronounced aniseed flavour and is quite mild.
1 - 2 small winter oranges
100g of lamb's lettuce or rocket/aragula
50 g walnuts or pecan nuts
Remove the hard outer layers of the fennel. Wash and pat dry.
Cut in 2 lenthwise. Cut into paper thin slices.
Peel the oranges removing pith and pips. Cut into small chunks.
Place the fennel, oranges onto a bed of either lamb's lettuce or rocket/aragula.
Drizzle some homemade vinaigrette made with olive oil and lemon juice.
Sprinkle the finely chopped walnuts or pecans before serving.
Tip : You can omit the nuts and green leaves if you wish. You could
also use sunflower seeds instead of walnuts. Raw fennel doesn't have
a pronounced aniseed flavour and is quite mild.
