Minted Fennel Salad

Total Time:  15 min
Prep:          15 min
Yield:          4 servings
Level:          Easy


Ingredients:

• 1 bulb fennel
  
• 2 small oranges
• 1 small cucumber

• 1 tbs virgin olive oil
• 2 eggs, hard boiled 
• 1/2 tsp pepper
• 1/2 tsp salt

Direction:

1. Trim the outer leaves from the fennel.
2. Slice the fennel bulb thinly into a bowl of water and sprinkle with lemon juice. 
3. Grate the rind of the oranges over  a bowl. Pare away the orange peel, then segment the oranges carefully slicing between each line of pitch. Do this over the bowl on order to retain the juice. 
4. Cut cucumber into 1/2 inch rounds and them cut each round into quarters.
5. Add the cucumber to the fennel and oranges mixture together with the mint.
6. Pour the olive oil over the fennel and cucumber  salad and toss the top of the salad. 
7. Serve at once. 

Tips:

• Fennel will discolor if it is left for any length of time without dressing. To prevent any discoloration place it in a bowl if water and sprinkle with lemon juice.