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Ingredients
- 400 g fresh fennel
- 2 oranges
- 1 sweet apple
- 4 handfuls arugula
- 4 tbsp extra virgin olive oil
- 2 tbsp freshly chopped mint
- ½ tsp fine granulated sugar
- Juice of 1 lemon
- 1 pinch ground black pepper
- 1 pinch fine table salt
Method
- 1Cut off the green fronds from the fennel and set aside. Halve the bulbs lengthwise, cut out the hard core, and slice or shave the fennel into approximately 1–2 mm thin slices. Place the slices in a bowl of ice water for 10 minutes to make them extra crisp. Then drain and let them drip well.
- 2Core the apple and cut it into fine wedges.
- 3Peel the oranges and cut out the segments. Squeeze the remaining juice from the membranes into a small bowl.
- 4In a large salad bowl, carefully mix all the prepared ingredients. Season with olive oil, lemon juice, sugar, salt, and freshly ground pepper. Garnish with the freshly chopped mint and the reserved fennel fronds.
