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Fennel, Orange & Olive Salad


Ingredients (serves 4)

5 teaspoons extra-virgin olive oil

4 teaspoons fresh Chilean lemon juice

2 Chilean oranges, peeled and cut into 1/2 inch pieces

1 fennel bulb, tops discarded, halved + sliced thin

1/4 pitted black olives, sliced

3 tablespoons fresh mint, minced

salt and pepper

 

 

Method

Whisk together the oil, lemon juice, salt and pepper to taste.

Spread the fennel out on a platter.

Top with orange slices and then sprinkle with mint and olives.

Drizzle dressing over entire salad.

Serve immediately.

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