From A Month in Marrakesh, Andy Harris, Hardie Grant Books, 2011.
When exploring other cuisines you find yourself combining elements which you would not have normally considered putting together. I would never have thought of oranges going with fennel. It was worth trying to see just how well they combined.
The salad was simply made by slicing oranges and fennel and combining them in a bowl. The recipe called for the oranges to be segmented and the fennel sliced thinly. I sliced both; it was easier.
The dressing for the salad was simply extra virgin olive oil, orange juice and seasoning.
A fresh quick salad. The two ingredients did go together quite well. Though it’s not a salad I would make often it is handy to keep in mind because it would make a good accompaniment for some meals.
Ease of cooking: ✔✔✔✔✔