My Little ROCK – Reliable Organised Cooking Kitchen
– Fennel, Orange and Parsley Salad –
This fennel, orange and parsley salad is based on another fantastic recipe out of Jane Kennedy’s Boombah recipe book. It’s a fresh, crunchy and vibrant salad that sings with flavour and can be served as a wonderful addition to any summer table.
Serves:
2 people
Preparation Time:
10 minutes
Cooking Time:
NA
Time to Table:
15 minutes
Number of Ingredients:
6
Equipment:
NA
Ingredients:
130g thinly sliced fennel
1 orange
10 kalamata olives
1 cup italian parsley
1 tablespoon extra virgin olive oil
1/4 cup lemon juice
Salt and pepper to taste
Preparation:
- Pull out all of your ingredients.
- Thinly slice the fennel.
- Peel and slice the orange.
- De stem the parsley.
Method:
1. Throw the sliced fennel into your mixing bowl.
2. Sprinkle over the parsley leaves.
3. Drop in the orange pieces.
4. Sprinkle in the olives.
5. Pour in the lemon juice.
6. Drizzle in the olive oil and gently mix the salad.
7. Serve the salad on a beautiful plate and season with salt and pepper if desired.
Hints and Tips:
- This recipe is best served immediately, however if you can always cut up your ingredients and then throw it all together when you’re ready to serve.
Categories: Fennel, Mixing, Mixing Bowl - Salad, Salad, Summer Menu, Time to Table: 15 minutes and under
This salad is a bit different, never thought of using oranges, but it looks so yummy! Must try!
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Thanks 😊 It’s well worth the effort of throwing together.
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One of my favorites!
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Me too!
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Your salad looks very tasty and I like the combination of the orange and fennel! 🙂
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Thanks. I love the combination of the bold flavors.
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love it!
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Thanks
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Looks delicious!!
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Thank you😊
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Its totally different.. Will sure give it a try. Looks crunchy
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Crunchy and refreshing 😊
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Yummy 🙂 . Orange is so good in a salad.
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I agree 😊
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