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.
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