citrusSomething warm.
Serve the salad beside a warm meal or a slice of toast. Let the sharp fruit cut through richer flavors.
SOMETHING GOOD, WITH WHAT YOU HAVE.
A brighter
kind of lunch.
A little citrus. A little crunch.
A recipe worth slowing down for.
Sweet meets
sharp.
Orange and fennel, dressed simply. The fruit brings sweetness, the fennel brings a cool crunch, and dill gives the bowl a fresh finish.
This is a flexible starting point. Taste as you go and use ingredients that suit your preferences and dietary needs.
A small
shopping list.
Amounts change with the number of servings. Season to your own taste.
- 2 orange
- 150 gfennel
- 2 tspolive oil
- 2 tsplemon juice
- 2 sprigdill
Nothing to rush.
- 1
Peel and slice.
Remove the orange peel and cut the fruit into rounds. Keep any juice for the dressing.
- 2
Find the crunch.
Trim the fennel and slice it thinly. Wash and dry the dill.
- 3
Bring it together.
Mix the oil, lemon juice and reserved orange juice. Arrange the orange and fennel, spoon over the dressing and finish with dill.
Use what
you love.
No fennel?
Try thinly sliced cucumber for a different kind of crunch. It changes the flavor but keeps the salad fresh and light.
No dill?
Mint or parsley can take the bowl in a new direction. Start with a little, taste, then add more.
Make it your own.
Use the ingredients that work for you. Check labels and consider your own allergies or dietary requirements before making substitutions.
A place at the table.
Something simple.
A bowl, a fork and a quiet few minutes. Lunch does not need to become another project.
Keep the good
bits.
Dress only what you plan to eat. Store remaining ingredients according to their packaging and local food safety guidance. Keep a note of your favorite combination for the next bowl.