- 1 fennel bulb
Like Marmite, fennel is something that you either love or hate – its strong aniseed…
- 2 large oranges
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1 small red onion, thinly sliced
- 2 big handfuls rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp wholegrain mustard
Using a mandolin or a sharp knife, shred the fennel into thin slices.
Remove the skin of the oranges with a knife and gently cut out the segments. Do this over a bowl to catch all the juice for the dressing. Squeeze any excess from the oranges after they have been segmented.
Tip the onion into a bowl with the fennel, orange segments and rocket leaves.
To make the dressing, combine the juice from the oranges with the olive oil and mustard. Drizzle over the salad and serve.