Vegetable Salad with Shrimp and Fennel
Trim the fennel bulb, rinse, cut into quarters, trim the hard stalk, cut the greens and set aside, and cut the fennel into thin strips.
Rinse, trim and cut the celery into thin slices. Rinse the orange in hot water, pat dry and grate the zest. Remove the white skin of the orange with a sharp knife and release the fruit fillets from the segments. Collect the dripping juice and the juice from the remains.
Cut the orange fillets, and mix it with the fennel and celery.
Mix the olive oil with 2 tablespoons orange juice, season with salt and pepper, and drizzle over the salad. Mix well together and let the salad soak briefly.
Arrange the salad on dish, spread shrimps on top, sprinkle with fennel seeds and serve garnished with orange zest and fennel greens.