The juice from the orange segments takes the place of the more usual vinegar.


Wash the fennel. Peel or remove the outer layer if blemished or very tough. Remove the core and slice the fennel thinly. Wash the orange. Peel the orange and remove as much of the pith as possible. Separate the orange into segments.

Divide the fennel and orange between two plates. Sprinkle about 1/2 tablespoon olive oil each salad. Grind on salt to taste.

Serves 2

Simple and refreshing.