- 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 2 small fennel bulbs
Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…
- 2 small courgettes (yellow or green)
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 2 tsp sherry vinegar
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 Baby Gem lettuce, leaves separated and washed
Using a serrated knife, cut the peel from the orange, removing as much pith as possible. Slice the orange and cut each slice in half, reserving any juice left on the chopping board for the dressing.
Remove any tough outer leaves from the fennel. Halve, cut out the cores, then slice as thinly as possible (using a mandolin if you have one). Trim the ends of the courgettes and, using a vegetable peeler, shave off long, thin slices, discarding the seedy, watery centres.
Mix together the reserved orange juice, the sherry vinegar and olive oil. Season well and add lemon juice to taste. Just before serving, mix the fennel, courgette, lettuce leaves and orange slices with the dressing.