How to make prawn, orange and fennel salads? Prawn, orange and fennel salad recipes and ingredient shared on our page.
1 fennel bulb, sliced very finely, reserve the fronds
125g mixed salad leaves
16 large prawns, peeled and cooked
9 tbsp extra virgin olive oil
1 chilli, deseeded and finely chopped
salt and freshly ground black pepper.
1. Divide the sliced fennel between four plates. Add a good handful of the mixed salad leaves to each and top with four prawns.
2. Segment the oranges and let the segments and juice fall into a bowl. Divide the segments between the plates.
3. Take 3 tbsp of the orange juice and whisk with the extra-virgin olive oil, the chilli and chopped fennel fronds. Season well and drizzle the dressing over each plate to serve.
The chilli and fennel add a more complex flavour to this fresh, light meal. Your enjoy meal!