Ingredients
- 1 cos lettuce
- 1 head fennel
- 3 sticks celery
- 2 oranges
- ¼ cup toasted walnuts
- 12 large green olives, thinly sliced
- 30ml orange juice
- 45ml olive oil
- salt and freshly ground black pepper to taste
Method
- Wash the cos lettuce, fennel and celery and slice thinly
- Place in a salad bowl
- Peel and segment the oranges and add to the salad along with the walnuts and olives
- In a separate bowl mix the orange juice, olive oil, salt and pepper
- Pour it over the salad and mix to combine
- Serve immediately
Notes
Ingredient suggestion: South Australian walnuts
Serves 6
