FennelOrangeSides & Salads

Fennel and Orange Salad

Prep Time: 10 mins
Cooking Time: 0 mins
4 people

Used in this recipe

Ingredients

2 large oranges
1 medium fennel bulb
1 small red onion, finely sliced
75g small baby spinach leaves

Dressing:

4 tbsp Filippo Berio Extra Virgin Olive Oil
2 tbsp chopped fresh herbs (e.g. parsley)

Method

Peel the oranges, removing as much pith as possible, then segment them over a bowl to catch the juices.
Trim the fennel, reserving the fronds, and cut into thin strips. Place the orange segments, fennel and onion into a bowl,
Add the washed spinach leaves and chopped fennel fronds, toss together.
Whisk the Filippo Berio Extra Virgin Olive Oil and reserved orange juice with a little seasoning, add to the salad. Toss again, then scatter over the chopped herbs. Divide between four shallow bowls and serve.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.