A simple and lovely salad made only with three ingredients!


Recipe by: Swati Bansal Rao
Serves: serves 4
Prep Time: Quick & Easy


2 blood oranges

1 fennel

6 chervil sprigs, leaves picked

80 ml extra virgin olive oil

2 tablespoons white wine vinegar

0 fine grey sea salt

0 medium ground black pepper

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1. Shave the fennel and drop the slices into ice water for few minutes to crisp. Drain the fennel slices and pat dry on paper towels.
2. Slice off the top and bottom ends of one orange; shave off the peel and all of the white bitter pith, so only the fruity flesh is showing. Slice into the center of the orange, running the blade along each of the thin membranes that hold the fruit sections, so the fruit is released, let these fall into a bowl. Peel and cut out the fruit sections from all the oranges.
3. Take the bowl with the orange wedges and add the fennel and chervil leaves. Drizzle with the oil and vinegar and season to taste with salt and pepper. Toss and serve immediately.