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Fennel and Orange Salad

I love raw salads.  Vegetables become fun when you enjoy them as nature gifted them to us, fresh at their best.  Hope you like this one.

  • 1 bulb fennel, trimmed and shaved with a mandolin
  • 2 blood oranges, sliced, with skin and pith removed
  • 6 large green olives, sliced
  • 3 tablespoons Fontodi cold pressed olive oil
  • Orange zest
  • Maldon Salt
  • Fennel green tops for garnish

Choose a large mixing bowl and add the fennel and dress with salt, olive oil and lemon juice. Scatter on a plate and decorate with the orange slices, olives and a final pinch of salt. Enjoy!