Tuesday, 19 February 2013
FENNEL, ORANGE & WALNUT SALAD
Fennel can be baked, stewed or braised but I think the best fennel recipes leave the fennel raw. This is a really quick, easy and healthy winter salad. Delicious served with panfried mackerel fillets as a main course or starter. You could bulk it up with some avocado and thinly sliced apple to eat on its own. Enjoy!
Prep Time: 10 - 15 mins Serves: 4-6
2 fennel bulbs, trimmed and sliced as thinly as possible
1/2 red onion, very thinly sliced
1 orange, peeled and segmented
handful of walnuts, toasted and roughly chopped*
zest & juice of 1 lemon
2 tbsp olive oil
1 tbsp honey
pinch of salt & freshly ground pepper
In a medium bowl, whisk together the lemon juice and zest, the olive oil, honey, salt and pepper.
Segment the orange over another large bowl and squeeze any excess juice from the skin into the bowl.
Add the thinly sliced fennel and onion and toss to combine.
Dress the salad to your taste by adding a small amount of the dressing at a time and tossing to coat. Taste and add more as you need. Finally add the toasted walnuts, toss and serve.
* To toast the walnuts, place them in a preheated oven at 180C for 8-10 minutes