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