Minenko olive oil Cos lettuce, fennel and orange salad

ServesServes 6


  • 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


  1. Wash the cos lettuce, fennel and celery and slice thinly
  2. Place in a salad bowl
  3. Peel and segment the oranges and add to the salad along with the walnuts and olives
  4. In a separate bowl mix the orange juice, olive oil, salt and pepper
  5. Pour it over the salad and mix to combine
  6. Serve immediately


Ingredient suggestion: South Australian walnuts
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