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Lettuce & fennel salad with orange & mustard dressing

Lettuce & fennel salad with orange & mustard dressing

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A star rating of 4.3 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 10 as part of a meal

An explosion of fresh flavours makes this salad a winner on any table, give it a go and see what you think

  • Easily halved
Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

  • 1kg young fennel
  • 6 tbsp orange juice
  • 2 tbsp Dijon mustard
  • salt & pepper
  • 3 tbsp walnut oil
  • 2 Cos lettuces or 8 Little Gems, torn into bite-size pieces

Method

  • STEP 1

    Quarter, core and finely shred the fennel. A mandolin or the slicing balde of a food procesor works well.

  • STEP 2

    Whisk together the orange juice and Dijon mustard with salt and pepper, then whisk in the walnut oil. Pour the dressing over the fennel and leave to marinate for up to 24 hours.

  • STEP 3

    Tear the lettuce into bite-size pieces. Put in a large bowl, then tip in the fennel and dressing. Toss everything together and serve.

Goes well with

Recipe from Good Food magazine, June 2008

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Overall rating

A star rating of 4.3 out of 5.3 ratings
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