Shaved fennel salad with orange and olive oil

Shaved fennel salad with orange and olive oil

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fennel bulb






olive oil



Maldon salt



ground coriander

Preparation method

  • Rinse the fennel bulb and remove any discoloured parts.
  • Cut in half vertically and use a Japanese mandolin to thinly shave the fennel or cut into wafer-thin slices with a food slicer.
  • Transfer the shaved fennel to a large bowl and add about a teaspoon of orange zest.
  • Season to taste with the juice of the orange, olive oil, Maldon salt, and ground coriander seeds. The coriander adds a touch of citrus and an extra kick. 

Serving suggestions

  • As part of a starter or salad, e.g. with tomato, lettuce, green herb, or quinoa components.
  • As part of an amuse-bouche, e.g. with fennel sorbet and fennel crisps.

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