Alive and Cooking

Fennel & Orange Salad

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(Serves 4)

1 bulb of fennel, half cut into wedges, half finely sliced
2 oranges, peeled and segmented
1 orange, finely sliced
100g Always Fresh Fire Roasted Red Pepper Strips
2 tbsp extra virgin olive oil
1 tbsp (heaped) seeded mustard


In a bowl, combine the fennel, oranges and red peppers.

Prepare the dressing by whisking together extra virgin olive oil, seeded mustard, juice squeezed from the orange peelings and a splash of the marinade from the pepper jar.

Pour dressing over salad and toss together.
Garnish with a few fennel fronds.

Fennel & Orange Salad