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  • 8 medium fennel bulbs

  • 8 oranges

  • 12 chicory heads

  • 4 bunch radishes

  • Juice of 6 lemons

  • 20 tablespoons olive oil

  • Salt

  • Approx 100 black olives


  • 1.

    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.

  • 2.

    Peel the oranges and slice them across thinly on a plate as not to lose any of the juice.

  • 3.

    Add the orange slices and juice to the fennel. Wash and trim the radishes, thinly slice in rounds and toss through the other ingredients.

  • 4.

    Cut the chicory into rings and add to the bowl.

  • 5.

    Beat the lemon juice, olive oil and salt together and pour over the vegetables. Scatter olives over to serve.

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