Paper-thin fennel and juicy orange segments are refreshing on their own, but Estoublon’s Béruguette Olive Oil, vegetal and lively with its artichoke notes and peppery catch at the back of the throat, gives the salad real spark.
Serves 4 · 15 min
Ingredients
- 2 fennel bulbs, shaved as thinly as possible
- 2 oranges, segmented
- A handful of black olives
- Béruguette Olive Oil (Estoublon), for dressing
- A squeeze of lemon
- Salt and pepper
Method
- Shave 2 fennel bulbs as thinly as possible.
- Add the segments of 2 oranges and a handful of black olives.
- Dress with Béruguette olive oil, a squeeze of lemon, salt and pepper.
- Let rest for 5 minutes and top with the fennel fronds.
The star of this recipe: Béruguette Olive Oil, by Estoublon.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
