Fennel Salad in Rome
Fennel Salad in Rome
INGREDIENTS
- 3 oranges, peeled without pith and sliced into smart looking rings. Keep the juice to make the dressing
- 3 tbs olive oil
- 1 tbs lemon juice
- 1 crushed garlic clove , add the orange juice to the olive oil, lemon juice and garlic above
- 2 bulbs of fennel, as finely trimmed as you can
- 8 black olives, stoned
Small handful of chopped up flat leaf parsley, plus some leaves to garnish
Mix everything together with the seasoning. Salt & pepper to taste. Add a few drops of orange pure essential oil (see Gourmande Jayne for instructions) garnish.
