Fennel orange salad with oregano

Slice the garlic very finely and the oregano leaves in strips. Clean the orange, grate the orange skin and squeeze the fruit.

Beat the garlic, oregano, the orange zest. the orange juice and the oil into a dressing. Season with pepper and salt.

Use a sharp knife to cut the skin and the white skin of the oranges and cut the flesh into slices of 1/2 cm wide.

Cut the stems and a piece of the bottom of the fennel tubers, halve in length, remove the hard core and cut into strips that are as thin as possible.

Cut the radish into slices.

Scoop the dressing, orange, fennel and radishes together. Divide the rest of the oregano leaves over it.