An extremely easy and healthy salad, utilising fresh seasonal produce.
As we head into the Winter months here in Australia, fennel and oranges are readily available, allowing this vibrant dish to be a quick and enjoyable salad option to accompany any meat or fish meal.
2 oranges, peeled and sliced
1/2 fennel bulb, thinly sliced
handful of lettuce leaves, or rocket leaves
handful parsley, roughly torn
1 tablespoon orange juice
1 tablespoon lemon juice
2 tablespoons olive oil
1 small garlic clove minced
In a small bowl combine dressing ingredients of orange juice, lemon juice, olive oil, garlic, and salt and whisk to combine. Set aside.
On a serving plate, arrange sliced orange and fennel over the lettuce leaves and top with parsley. Drizzle dressing over the top and serve.