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Fennel and orange salad

By   /  October 25, 2016  /  No Comments

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Serves 4

fennel-salad1 large fennel bulb, halved lengthways and thinly sliced
3 baby red radishes, thinly sliced
2 oranges, rind and white pith removed, sliced into rounds
1 large avocado, quartered and sliced
Seeds of 1/2 pomegranate
2 tablespoons dill sprigs (optional)

Orange dressing
2 tablespoons orange juice
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper

To make the dressing, whisk the orange and lemon juices together in a small bowl with the olive oil until well combined. Season to taste.

Add the fennel, radishes, orange slices, avocado, pomegranate seeds and dill sprigs, if using, to a large bowl. Pour over the dressing and gently toss together to coat. Serve immediately.

neils-perry-good-cookingImages and recipes from Neil Perry’s Good Cooking by Neil Perry (Murdoch Books) RRP $49.99

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  • Published: 1 year ago on October 25, 2016
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  • Last Modified: November 10, 2016 @ 12:23 pm
  • Filed Under: Chefs Recipes, Salads

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