July 22, 2018
Salads, Fruit, Orange,
Vegetables, Fennel, Italian, Easy/Beginner Cooking, Birthday, Christmas, Easter, Entertaining, Picnic, Summer, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Olives, Salad Dressing, Spring more
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"I have never made this recipe, but after seeing this I am wanting to make this over summer.
I am posting it here for "You want a recipe Tag Game" and hope to make it over the coming summer months.
NOTE: Cooking time is resting time. Resting time is in a cool place NOT the refrigerator."
Wash & then dry the fennel heads and cut in half length ways ~ thinly slice them and place slices in a large bowl.
Peel the oranges and slice them thinly (cross ways); remove any pith and seed and cut each slice into 4. then add the oranges to the bowl, along with the stoned and chopped olives.
Dressing: Mix the oil with the lemon juice in a small bowl; season with a little salt and plenty of pepper (to taste) pour the dressing over the salad and sprinkle on the cumin seeds. Mix together and leave to rest in a cool place - (but NOT the refrigerator) for 1 hour before serving
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