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   DISH FACTS

Yield

4 people

Difficulty

easy

prep Time

25 minutes

Total time

25 minutes

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Olives

Parsley

Feta

INGREDIENTS

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Sea Salt

Blood Orange

Red Radish

Wholegrain mustard

Fennel

Red Onions

Lemons

SLICING THE FENNEL

Remove the green fronds from the fennel and set aside. Cut the fennel in half and using a mandoline slice into thin slices. Place in a bowl with ice cold water to keep crisp.

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PREPARING THE BLOOD ORANGES

Slice off the top and bottom of the blood oranges and place on a cutting board. Slice along the shape of the orange from top to bottom cutting the orange peel away. Then cut the orange into thin round slices and set aside.

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MAKING THE DRESSING

In a bowl combine the whole grain mustard, lemon juice and add salt and pepper. Whisking, drizzle the olive oil into the bowl and continue whisking well. Adjust the seasoning with salt and pepper if needed.

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MIXING THE SALAD

Strain all the vegetables and squeeze out any remaining water. Place the fennel, onion and radish in a bowl and pour the dressing on top.  Now add the olives, parsley, fennel fronds and oranges and toss lightly. Serve in a bowl or as a side.

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