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Ingredients

Method

  • STEP 1

    Using a mandolin or a sharp knife, shred the fennel into thin slices.

  • STEP 2

    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.

  • STEP 3

    Tip the onion into a bowl with the fennel, orange segments and rocket leaves.

  • STEP 4

    To make the dressing, combine the juice from the oranges with the olive oil and mustard. Drizzle over the salad and serve.

Recipe from Good Food magazine, July 2015

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A star rating of 4.9 out of 5.17 ratings
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