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Cut the fennel bulbs in quarters lengthwise, remove the core and then cut them across in thin slices. Wash and dry them and place in a bowl.
Peel the oranges and slice them across thinly on a plate as not to lose any of the juice.
Add the orange slices and juice to the fennel. Wash and trim the radishes, thinly slice in rounds and toss through the other ingredients.
Cut the chicory into rings and add to the bowl.
Beat the lemon juice, olive oil and salt together and pour over the vegetables. Scatter olives over to serve.
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