Orange and fennel salad

Salads & Sides & Soups
Written By Mari Loewen

Recipe & Food Styling Marisa Curatolo, Photography Jerry Grajewski

Ingredients

2 large navel oranges

1⁄2 large fennel bulb

1⁄4 cup extra virgin olive oil

1⁄4 cup pomegranate seeds

Coarse salt and freshly ground pepper, to taste

With sharp knife, peel oranges; cut into small wedges and place in medium bowl. Wash and dry fennel bulb, and trim away any bruised, discoloured, or tough outer leaves. Cut fennel into thin strips. Place in bowl; drizzle with olive oil. Sprinkle with pomegranate seeds and season with salt and pepper. Toss gently and serve at room temperature. Serves 6.

Mari Loewen

Mari Loewen is a food writer, home cook, creative strategist, and culinary consultant based in Toronto, Canada.

https://mariloewen.com
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