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Fennel and Orange Salad

With Laura Faire

Fennel and Orange Salad

Serves 4 as a little taster tapa salad
Preparation time 10 minutes
Cooking time n/a

This salad is great if you have eaten a rich first course, it will wake up the mouth and stimulate the appetite.

200 gram fennel bulb, (1 large or 3 baby)
some of the fennel fern reserved
2-3 navel oranges
1 tablespoon capers, drained and rinsed
2 tablespoons extra virgin olive oil
2 teaspoons sherry vinegar
1/2 teaspoon raw sugar

Slice the fennel bulb as finely as possible.
Remove pith and peel from the oranges by first cutting off the top and the bottom of the orange. 
Run a sharp knife from the top to the bottom to reveal the flesh, continue to follow the line of the pith around the orange until all peeled.
Segment the oranges, hold in one hand and use a sharp knife to cut either side of the membranes to release each segment.
Arrange fennel and oranges on the plate.
Chop the capers and combine with the oil and vinegar. 
Drizzle over the salad. 
Sprinkle with the sugar just before serving.

(Broadcast 24 August 2012)

Recipe from