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Ingredients
- 1 tsp orange zest
- 4 oranges (peeled and sliced crosswise)
- 6 large red radishes (finely sliced)
- 1 ripe avocado (peeled, seeded and sliced)
- 3/4 cup green olives
- 2 tbsp orange juice
- 2 tbsp extra virgin olive oil
- 3 tsp balsamic vinegar
- salt and freshly cracked black pepper
- 3 sprigs chervil
Method
Grate 1 tsp orange zest in a small bowl. Set aside. Place 4 oranges (peeled and sliced crosswise) in a medium bowl. Add 6 large red radishes (finely sliced), 1 ripe avocado (peeled, seeded and sliced) and ¾ cup green olives. Combine orange zest with 2 tbsp orange juice, 2 tbsp extra virgin olive oil, 3 tsp balsamic vinegar, salt and freshly cracked black pepper. Mix dressing well, drizzle over salad and top with leaves from 3 sprigs chervil. Serve with pan-fried fish fillets.
