This recipe is based on a traditional Italian dish and is a light and refreshing salad with an unusual combination of flavours. Fennel adds a deliciously aniseed like flavour which goes so well with orange. This recipe is very good as a healthy lunch – it serves 4 people but quantities can so easily be increased to make a larger platter. The salad has an interesting orange and mint vinaigrette dressing. It’s refreshing, healthy and perfect side as a side at picnics or barbeque with the family.
- 2 medium sized fennel bulbs
- 2 oranges, segmented
- 2 tbsp orange juice
- 2 tbsp runny honey
- Salt and freshly ground black pepper
- 8 tbsp extra virgin olive oil
- 4 tbsp chopped fresh mint
- Few fresh mint leaves
- Trim the fennel bulbs and cut in half vertically. Retain the feathery leaves for garnish.
- Slice the fennel very thinly and place in a large bowl.
- Add the orange segments to the bowl.
To make the dressing:
- Put the orange juice and honey into a bowl or jug and add the salt and pepper.
- Whisk together then gradually whisk in the olive oil.
- Stir in 3tbsps of the mint.
- Pour the dressing over the fennel and oranges and mix together gently until well coated with the dressing.
- Arrange the salad on serving plates and sprinkle on the remaining 1tbsp of chopped mint.
- Garnish with the mint leaves, feathery fennel leaves and a sprinkling of freshly ground black pepper.
Fennel goes very well with all sorts of fruits – try grapefruit or apples as an alternative. Vary the dressings too – a lemon vinaigrette or French dressing goes very well.