Orange salad

Ingredients for 4 servings:

• 2 orange(s), juicy
• 1 bulb(s) fennel, small
• 1 onion(s), white
• 1 tbsp rosemary, fresh
• 1 tbsp vinegar (white wine vinegar)
• 4 tbsp olive oil
• Salt and pepper, from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Orange salad with fennel

Cut off the top and bottom of the orange caps, then peel the thick rind from top to bottom. Now cut the peeled oranges into thin slices and arrange them on a large plate. Pour any orange juice that runs through the orange slices while peeling/cutting. Slice the onion into wafer-thin rings and scatter them over the oranges. Clean the fennel bulb, cut it into small cubes, and mix it with olive oil, white wine vinegar, salt, and pepper in a small bowl. Add a little more squeezed orange juice to make the dressing milder, if desired. Pour the marinade over the orange slices. Finely chop the rosemary and fennel greens and sprinkle them over the finished salad. It’s best to marinate the salad about 30 minutes before serving, as the marinade needs time to soak in.