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Fennel, Orange and Olive Salad

Beat the heat with a scrumptuous salad.


  • 6 large Fennels bulbs trimmed

  • 2 Lemons juiced

  • 4 tablespoons Extra Virgin Olive Oil

  • 4 large blood oranges or try Navel or Valencia oranges

  • 1 cup Fresh seeds pomegranate optional

  • sea salt

  • cracked Black pepper

  • 40 Ligurian Olives

  • 1 tablespoon Italian Parsley

  • 100 g shaved Pecorino Cheese


  • 1.

    Use a mandolin or a sharp knife to slice the fennel as thin as possible.

  • 2.

    Place the fennel slices in a bowl, toss with the lemon juice and olive oil.

  • 3.

    Add the blood oranges, olives, parsley & pomegranate seeds, season to taste with salt & pepper and toss gently to mix.

  • 4.

    Arrange the salad in a serving bowl and shave long shards of pecorino over the top.

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