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Edam, orange & fennel salad

Edam, orange & fennel salad

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Orange and fennel are even tastier with Dutch Edam in an orange and olive dressing. Perfect for lunch or a light summer dinner.

Prep time: 15 mins
Serves: 4

Ingredients

You can marinate the cheese, orange, fennel and red onion in the dressing, but remember to add the leaves just before serving or they will wilt from the acid in the dressing.

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2large oranges
1 medium head of fennel
1 small red onion, thinly sliced
75g (3oz) mixed spinach, rocket and watercress leaves
150g (5oz) Dutch Edam wedge, cut into cubes

For the dressing:

15g (½oz) pitted black olives, finely chopped
1tbsp freshly chopped flat-leaf parsley
2tbsp extra-virgin olive oil
2tbsp orange juice
1tsp balsamic vinegar

Method

Using a sharp knife, remove the skin and pith from the oranges. Then, holding the oranges over a bowl, cut into segments between the membranes. Reserve the orange juice and place the segments into a salad bowl.
Discard the tough outer layer from the fennel, then thinly slice. Place in the bowl with the orange segments, red onion, salad leaves and Dutch Edam.
To make the dressing, place 2tbsp of the reserved orange juice and all the remaining dressing ingredients together in a screw top jar and season with salt and freshly ground black pepper. Shake well, until combined, then pour over the salad. Gently toss together until the salad is evenly coated.
Divide between 4 bowls and serve immediately.

www.edammadeweb.co.uk

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