A simple yet very tasty salad dish which is fresh, crunchy and vibrant and can be served as a wonderful addition to any table.

This was one of the salads I served on Christmas Day and the bonus was the dressing.  Because I doubled up on the ingredients, and doubled up on the dressing there was too much dressing for the salad.   This turned out to be so beneficial as I had cooked a slow-roast pork shoulder (12 hours cooking) and this orange dressing complimented it so well, hot or cold.

INGREDIENTS:

130g fennel
1 orange
10 kalamata olives
1 cup Italian parsley
1 tablespoon extra virgin olive oil
Juice of half a lemon
Juice of 1 orange
Salt and pepper to taste.

METHOD:

Thinly slice the fennel.

Peel and slice the orange into segments

De stem the parsley.

Pile the fennel into your mixing bowl and sprinkle over the parsley.

Drop in the orange segments and the olives.

Whisk the lemon juice, orange juice and olive oil together.

Pour over the salad and serve seasoning to taste.

Fennel, Orange and Parsley Salad

This salad is best served immediately although the orange segments can be prepared in advance, as can the dressing then throw it all together when ready to serve.

Recipe slightly adapted from My Little Rock – Reliable Organised Cooking Kitchen.