Fennel & Orange Salald
photo by I'mPat
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 fennel bulb, half cut into wedges and half finely sliced
- 2 oranges, peeled and segmented
- 1 orange, finely sliced
- 100 g roasted red peppers, Strips
- 2 tablespoons extra virgin olive oil
- 1 tablespoon seeded mustard
- salt and pepper (optional)
- lettuce leaf, to serve on side (optinal)
directions
- In a bowl, combine the fennel, oranges and red peppers.
- Prepare the dressing by whisking together extra virgin olive oil, seeded mustard, juice squeezed from the orange peelings and a splash of the marinade from the pepper jar.
- Pour the dressing over the salad and toss salad well to mix together.
- Garnish with a few fennel fronds, salt and pepper if using and lettuce if using.
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Reviews
-
OMG this is so good and refreshing, I scaled it back for 1 serve and used half a small fennel bulb and just loved the crispy aniseed taste of the fennel, and sweetness of the orange and crispy iceberg lettuce, I did use red capsicum/bell pepper as I am not keen on roasted but did add a dash of white vinegar to the dressing to compensate for the marinade from the peppers and the dressing just complimented all the other flavours of the vegetables and fruit. Thank you Tisme for a real keeper, made for Make My Recipe - Edition 15.
RECIPE SUBMITTED BY
Tisme
Australia