Fennel and Orange Salad 

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Fennel's sweet anise flavour complements most fruits. This lovely combination makes a great side salad.

Ingredients:

1 small bunch rocket, rinsed and dried

1 large navel orange, peel and white pith removed

1 large fennel bulb

4 paper-thin slices red onion

16 black olives

1 Tbsp extra virgin olive oil

1 Tbsp fresh orange juice

1/2 Tbsp orange zest

1 salt and freshly ground black pepper, to taste

Directions:

Arrange rocket to make a bed on each of four salad plates.

Cut orange crosswise into thin slices. Arrange one-quarter of the slices over the rocket on each plate.

Cut away feathery tops of fennel at base of round stalks and discard. Slice off bottom of bulb, remove tough outer layer of bulb and discard both. Halve bulb vertically. Using very sharp knife, cut each half crosswise into very thin slices. Arrange over orange slices.

Separate onion slices into rings and arrange over fennel. Add olives. Sprinkle with salt and pepper to taste.

In small bowl, whisk oil with orange juice and zest. Drizzle dressing over each salad. Serve immediately.

Author:

American Institute for Cancer Research
America Institute for Cancer Research

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