- 2 Bulbs raw fennel, quartered
- 1 Orange, segmented
- 1 Apple, sliced
- Rocket or other bitter salad leaves
- Black olives
- Extra virgin olive oil (Sicilian is particularly good)
Place fennel in cold water for 10-15 minutes. Rinse, drain and slice thinly. Mix with the orange and apple. Add salad leaves and olives. Drizzle with olive oil and season.