Refresh
    Simple Orange Salad.

    This Salad pack full of flavours from zingy yet sweet from the Oranges, to peppery from the Radishes, passing by the anniseed slight bitterness of the Fennels is ever so simple to make and a joy to eat. What more can we ask? Well, the answer is that less is more because with so few Ingredients this Orange Salad delivers on taste but also texture. This Salad is an Autumn number perfect for a light Lunch or as a Starter for a three to four courses Dinner. 

    Putting it all Together
    Simple Orange Salad.
    Timing
    • Preptime: 25 minutes
    • Cooktime: None.
    • Servings: 2 to 3 portions
    Ingredients

    3 Oranges.

    2 bulb Fennels.

    12 Round Radishes.

    A bunch of Dill.

    Some Marjoram Leaves.

    Ancient Mustard Vinaigrette.

     

    Steps

    As I mentioned before this Salad is a matter of assemblage mainly, therefore simple to do. All does relies on the preparation of the Ingredients. You can present it either on a large round or oval dish for everyone to help themselves to the Orange Salad, this is the informal manner or arrnged the Salad on individual plates which the more refined manner.

    First, peel the Oranges and slice them carefully removing any pips along the way. The slices should not be more than 3 to 5 mm thick. Put them aside for the moment. As for the peel it can always be used for Zest later to add as decoration for the Orange Salad.

    Prepare the Fennels by washing them. Core the bitter part which has the form almost of a cone at the base of each Fennel. Remove the Green top off shoots of the Fennel but there is any Fronts, keep them for decoration for they edible. Then slice the Fennels widthway to a thickness of 5mm.

    The last of the main Ingredients to prepare is the good old Radish. I tend to select the round and red ones for that recipe for they are peppery. After washing and removing the stalks of the Radishes, it is a delicate matter of slicing then widthway very thinely, 1 mm. The slices should be almost translucent.

    Then build up the Salad by placing the Fennel sliced bits first, arrange the Radishes above with the Orange slices. Toss together gently. Add the chopped Dill and Fennel Fronts and the Aromatic Leaves of the Marjoram.

    Finish off with the Orange Zest scattered around for decoration as well as taste. Finally drizzle a light Ancient Mustard Vinaigrette upon the Salad. All that is left to do is to enjoy the produce of your efforts. Bon Appetit!

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