1 sliced fennel bulb
1 thinly sliced orange
1 Tbsp olive oil
salt & pepper
Directions
Put the fennel slices into a bowl and top with the orange slivers. Pour in the olive oil and give everything a good stir. Sprinkle with sea salt and cracked black pepper to taste. (Optional: Garnish with fresh fennel leaves.)
Serve immediately or within 1-2 hours. Make sure it’s chilled for the crispiest texture.
Variations:
Add Extra Bite – Add a splash of red wine vinegar for a nice tart note alongside the citrus, or top with parmesan or feta cheese.
Red Onion – Red onion is a popular addition, if using, make sure to macerate in some reserved orange juice before adding to the salad.
More Veggies – Cucumber, roasted asparagus, pepers or olives all work well in this salad.
Nuts – For crunch, top with a sprinkling of shaved almonds, pine nuts, pepitas or sunflower seeds.