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Fennel Salad in Rome

Fennel Salad in Rome


  • 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.

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