- Divide the oranges into segments, taking care to retain as much of the juice as possible. Set aside.
- Place all sliced vegetables and the orange segments in a bowl.
- In another small bowl, mix orange juice with capers, lemon zest and olive oil. Whisk all.
- Add dressing to salad and mix well.
Tuesday, August 21, 2012
CITRUS SALAD WITH FENNEL
1 small fennel bulb, thinly sliced (remove top and root ends)
2 carrots, finely julienned
2 small pickling (Lebanese) cucumbers, thinly sliced
4 navel oranges
Zest of half a lemon
2 tbsp of chopped capers
4 tbsp olive oil
Salt and pepper, to taste