Monday, May 4, 2009

Orange and fennel salad...

- two large navel oranges, peeled and sliced
- 1/2 bulb of fennel, sliced as thinly as possible, some fronds reserved and coarsely chopped
- olive oil
- salt
- freshly ground black pepper

Arrange oranges on a large plate. Top with sliced fennel and sprinkle fennel fronds over the top. Drizzle with olive oil and season with salt and pepper.

Linked to:

Blessed with Grace


  1. This looks fantastic! Totally up my alley!!

  2. Hey, thanks for joining Tempt My Tummy Tuesday, this week. This recipe looks fresh, great for summer, and easy. Perfect. By the way, I love your blog design.

  3. This makes me glad warm weather is almost here! Thanks for sharing.

  4. Wow. This looks fantastically beautiful : ). I would love to try this! Thanks for sharing!