Fennel salad with orange

Cut off the tops of the fennel, cut the bulbs in half lengthwise, cut out the tough core, and then slice them into thin slices about 1–2 mm thick. Place them in a bowl of ice water for 10 minutes to make them crispier. Then remove them and let them drain in a colander.

Core the apple and slice the flesh into thin slices.

Peel the oranges and cut out the individual segments. Squeeze the juice from the remaining flesh into a bowl.