Ingredients
| 2 Fennel bulbs | |
| 2 sticks celery | |
| Finely grated zest of 1 orange and juice of ½ | |
| 1 teaspoon extra virgin olive oil | |
| ¼ cup sliced green olives | |
| ½ cup flat-leafed parsley leaves,roughly chopped | |
| 2 tablespoons pinenuts, toasted |
The fresh simplicity of this dish makes it ideal to help cut through the richness of the pork.
Instructions
| 1. | Remove the outer layers of fennel if tough and discard. |
| 2. | Thinly slice on a mandolin and put into a bowl of iced acidulated water . |
| 3. | Thinly slice the celery on an angle and add to the water. |
| 4. | For the dressing combine the orange zest and juice with Dijon mustard and olive oil,season generously with salt and pepper and mixwell. |
| 5. | When ready to serve drain the fennel and celery and dry well ,mix with dressing ,olives and parsley. |
| 6. | Scatter with pinenuts. |
Recipes & Food Styling Ginny Grant / Photography Aaron McLean / Styling Ellen J Hemmings
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