Friday, March 15, 2013


During this time of year we usually consume a fair number of naval oranges from California.  The combination of fennel and oranges is wonderful and adding fresh parsley and cilantro helps add more flavour to the dish.  This is a wonderful salad and will keep for two days in the fridge.  I have kept it in the fridge for three days when I have made a big batch.


1 fennel bulb, sliced very thinly
grated rind from half an orange
orange segments and juice from half a large orange
2 tbsp olive oil
handful of parsley, chopped
handful of cilantro, chopped
1 tbsp marmelade


Into a medium size bowl combine all of the ingredients.  Chill or serve right away.  Serves 4.

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