The Hungry Oven is a day camp where kids get to play chef and the adults are the sous chefs. Five-year-old Alison Genge visits CTV Morning Live to prepare a healthy salad she learned how to make at the camp with the help of The Hungry Oven chef Alix Corbet.

Fennel and citrus salad


  • 1 fennel bulb thinly sliced
  • Orange and grapefruit segments
  • 1/8 of a red onion
  • Arugula
  • Fresh mint
  • Sugar
  • Salt
  • Olive oil
  • Lemon juice
  • Grated lemon peel


  1. Mix together onions, fennel, orange and grapefruit.
  2. In a separate bowl, mix together olive oil, lemon juice, grated lemon peel, sugar and salt to create the dressing.
  3. Pour the dressing over the first mixture and then add the fresh mint arugula.