Fennel and orange salad
Adapted from a published recipe (wish I could remember where!)
Shaved fennel salad with orange-coriander dressing
Ingredients
1 medium sized fennel bulb
Juice of one orange, or 2tbsp orange juice
1/2 a lemon, or 1 tablespoon of lemon juice.
salt to taste
75g rocket leaves. (This is 2g of protein or use other salad leaves if you want a protein-free salad.)
For the dressing
2 medium oranges (you can use the one which you juiced above)
1/2 medium lemon, or 1tbsp lemon juice
4 g coriander seeds
2 g black pepper seeds
8 leaves basil
salt to taste
30 ml extra virgin olive oil
Method
Wash the fennel and cut it in half from bottom to top. Shave the fennel with a mandolin or thinly slice with a good knife. Place it in a container with a lid.
Mix the orange and lemon juices over the shaved fennel and season with the salt. Cover, then marinate the ingredients for 1-hour in the fridge.
To make the dressing, peel the orange and divide into segments. With a knife, remove the skin of each orange segment to create small slices of orange with only the fruit. Then cut each segment into 3-4 pieces and add to a small bowl.
Squeeze in one tablespoon of lemon juice and season with a pinch of salt, cracked black pepper and cracked coriander seed. Add the olive oil. Finely chop the basil and add to the bowl. Mix well and set aside.
Arrange the washed rocket leaves on serving plates. When the fennel is marinated, spoon it over the rocket. Add the orange dressing and reserved fennel fronds, then serve.
Member discussion