Fennel and Orange Salad

Makes: 4
Preparation time: 10 minutes
Cook time: none


  • 2 large oranges
  • 1 small red onion, finely sliced
  • 75g (3oz) small baby spinach leaves

Dressing :

  • 4 tbsp Filippo Berio Extra Virgin Olive Oil
  • 2 tbsp chopped fresh herbs, e.g. parsley


Peel the oranges removing as much pith as possible then segment them over a bowl to catch the juices.

Trim the fennel reserving the fronds and cut into thin strips. Place the orange segments fennel and onion into a bowl add the washed spinach leaves and chopped fennel fronds toss together.

Whisk the olive oil and reserved orange juice with a little seasoning add to the salad. Toss again then scatter over the chopped parsley.

Divide between four shallow bowls and serve.


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