PREPARATION

Cook the rice in salted water until it is finished and leave to cool.

Remove the stems, soil and the outer leaves from the fennel and cut the fennel into very thin slices (this is easy using a mandoline).

Cut orange and grapefruit à la vif but be sure not to catch the juice.

Put the fennel slices, fruit and rice together in a large bowl. You can also add the raisins on.

Mix the collected juice, olive oil, elderflower vinegar and a pinch of salt into a dressing and mix the salad.

Enjoy!