Fennel & Orange Salad

Auckland based at-home-chef, Romy Lane from @feedhersalt on Instagram has recently become a social media sensation for her dairy-filled, dairy-absent, salt-laden, veggie-heavy, carb-loaded, carb-less, sugar-covered recipes. This week we are making her Fennel & Orange salad recipe. Healthy, light and delicious.

Serves 3-4.

INGREDIENTS

  • 2 oranges, cut into supremes*
  • 2 bulbs of fennel
  • 3 cups of baby rocket
  • 2 shallots, thinly sliced
  • 1-2 tablespoons of wholegrain mustard
  • Juice of 1 lemon
  • 1-2 tablespoons of extra virgin olive oil
  • Salt & Pepper for taste

*A supreme is a skinless orange segment.

METHOD

Cut the root and stalks off of the fennel bulbs but save the fronds (the small little whispy green bits hanging off the stalks). Thinly slice the fennel – I used a mandolin on it’s thinnest setting.

Place the fennel slices in a bowl of ice water and set them aside for 10 minutes. This will make the fennel really crisp. Gently remove and dry the fennel when you are ready to use it.

In a large salad bowl, add your baby rocket, fennel, and shallots. Toss through your mustard, lemon juice, oil, and salt & pepper. Place your orange segments on top and finish the salad by sprinkling over the fennel fronds.

Enjoy!!

Recipe By Romy from Feed Her Salt

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