Nalini Baruch’s oranges with fennel and lot eight aromati oil
Photo by Elizabeth Clarkson
- Peel and slice the oranges very thinly.
- Slice the fennel as thinly as possible (I find a mandoline invaluable).
- Arrange the orange slices on a serving plate and scatter the fennel over the top.
- To make the dressing, whisk the ingredients in a bowl until just mixed.
- There is no need to emulsify this sauce. Pour the dressing over the oranges and fennel, then serve.