Riviera world premiere at the 2024 Sanctuary Cove International Boat Show beginning on May 23.
Created by TV personality Sally Jenyns as part of a series of recipes curated exclusively for Riviera, this Fennel, Red Onion and Orange Salad is easy to make and full of amazing flavours.
This easy-to-make Fennel, Red Onion and Orange Salad is packed full of flavour.
If you are looking to create a light lunch or dinner aboard your Riviera, this amazing no-fuss salad recipe is sure to do the trick.
Created by Sally Jenyns as part of a new series of recipes curated especially for Riviera family members, this Fennel, Red Onion and Orange Salad is not only full of amazing flavours, it’s also so easy to make.
You may be familiar with Sally from our Festival of Boating that we host at the Sanctuary Cove International Boat Show. Sally was also a familiar face on television in Australia as Channel 7’s long-time presenter on Creek to Coast. She shares our passion for boating, fishing, and the finer things in life.
You will love the way the fennel combines with the orange segments to create a taste sensation.
Enjoy!
Watch this video and discover how easy it is to make Sally Jenyns’ fennel, red onion and orange salad.
FENNEL, RED ONION, AND ORANGE SALAD
Ingredients
2 fennel bulbs, outer removed, bulb thinly sliced, reserved in iced water
1 red onion, peeled, finely sliced
2 oranges, peeled, segmented, juice reserved
½ cup pitted black olives
Extra virgin olive oil
Sea salt flakes and freshly ground black pepper
A few sprigs of parsley and/or reserved fennel fronds
Method
Arrange fennel and onion slices with orange segments and olives on a serving platter
Drizzle with olive oil, sprinkle with sea salt and garnish with herbs
(Click the arrows on the left or right of the image to view the full picture gallery)
Revisit the past recipes in our “Sally in the galley” series
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