Citrus Salad with Orange, Fennel, Olive and Capers
In a climate where fennel grows wild and, olive oil production is big business this tangy salad is a tribute to the landscape. This citrus salad incorporates many ingredients native to the South of France and the Mediterranean Basin. Gemma Wade prepared this salad as a side dish for the Easter lunch menu that she created for us in Cotignac. The combination of orange, fennel, olives and capers adds sweet-salty flavours to this pretty salad. You do not want the fennel to discolour so plan to make the dish just before serving.
Orange, Fennel, Olive and Caper Salad
This easy salad brings zing and brightness to the table. The salt of the olives and capers balances the sweetness of the orange. This should really be made no earlier than 30 minutes before eating. If you want to get ahead, you can segment the orange earlier in the day and leave it sitting in the lemon juice.
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