Fennel and Orange Salad
You can get fancy with toasted almonds, or mustard dressing, however these fresh ingredients really do just shine on their own.
Ingredients
- 1 fennel bulb
- 1 orange, zest and segments
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice juice
- sea-salt and freshly ground pepper to taste
Method
- Zest the orange. Then peel and segment it – removing as much of the white pith and membrane and possible.
- Combine the orange zest, oil, lemon juice, salt and pepper.
- To prepare the fennel – cut off the top stalks (reserving some of the green fronds for later). Cut the bulb in half and cut out the tough core. Slice as thinly as possible.
- Now combine and fennel, orange segments, and dressing in a bowl. It’s important to dress the fennel as soon as its been cut as the lemon will help prevent browning.
- Serve on a flat platter and top with some of the green fennel fronds for colour.
Serves 2-3 as a side dish
Note: It is best to buy fennel when it is in season for cost effectiveness and quality.
We’d love to see your creations so if you post a picture of your delicious meal on social media don’t forget to tag us or use the hashtag #mnmclinic
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