Lettuce & fennel salad with orange dressing
- Mary Cadogan
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Serves 10 as part of a meal
Easy
Total time: 15 mins
A star rating of 4.3 out of 5.3 ratingsRate
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An explosion of fresh flavours makes this salad a winner on any table, give it a go and see what you think
Easily halved
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Quick veg & soft cheese frittata
A star rating of 4.2 out of 5.9 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1kg young fennel
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6 tbsp orange juice
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2 tbsp Dijon mustard
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salt
& pepper
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3 tbsp walnut oil
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2 Cos lettuces
or 8 Little Gems, torn into bite-size pieces
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Nutrition: per serving
-
kcal0
-
fat0g
-
saturates0g
-
carbs0g
-
sugars0g
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fibre0g
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protein0g
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salt0g
low
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Method
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step 1
Quarter, core and finely shred the fennel. A mandolin or the slicing balde of a food procesor works well.
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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.
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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.
Recipe from Good Food magazine, June 2008
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A star rating of 4.3 out of 5.3 ratings
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