Fennel, Orange And Walnut Salad

1. 1

   Remove the tough outer leaves of the fennel, cut off the tops and discard; cut each bulb in half and cut out the cores (and discard them too).

2. 2

   Lay each fennel half in turn on cutting board (cut, flat side down) and slice as thinly as possible; transfer to a large mixing bowl.

3. 3

   Slice one orange in half (horizontally) and juice one of the halves, setting juice aside.

4. 4

   Slice the remaining 1 1/2 oranges horizontally; remove the peel from each slice, then separate the individual sections (you should end up with thin triangles) which then are added to the fennel slices.

5. 5

   In a small bowl, whisk together the lemon juice, reserved orange juice, olive oil, salt and pepper.

6. 6

   Pour over the fennel and oranges and mix well; allow to marinate at least 30 minutes and preferably one hour in the refrigerator.

7. 7

   Just before serving, sprinkle the walnut pieces over the salad and mix well.

* Per serving · 4 servings · Values may vary.