Fennel and Orange Salad Recipe with Rocket and Almonds
Shaved fennel and orange salad is a match made in heaven, and here I add a little peppery rocket and some toasted almonds to make a cracking side salad!
Servings 2 Servings
Calories 348kcal
Ingredients
- 1 Fennel Bulb 225-250g
- 2 tablespoon Lemon Juice
- 2 Large Oranges
- 3 tablespoon Olive Oil
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 Handfuls Rocket (aka arugula)
- 2 tablespoon Chopped Almonds 20g
Instructions
- If your fennel bulb has any herby fronds on it, pick them off and place them in a bowl; they make a lovely garnish.
- Trim the woody base from the fennel and the tips from the stems, then slice the fennel as finely as you can. Place the shaved fennel in a bowl of acidulated (add a couple of tablespoons of lemon juice) cold water.
- Zest the oranges and add the zest to a bowl or jar.
- Top and tail the oranges, then peel them with a knife, cutting them into barrel shapes and removing all of the pith and skin. Then, using a sharp knife, cut the orange segments from the body, leaving behind the "membrane".
- Squeeze the juice from the leftover bits of orange juice into a jar or bowl. You should end up with a couple of tablespoons of orange juice; you only need 1 tablespoon.
- Add the olive oil, salt and pepper to the orange juice and whisk or shake it all together in a jar to form a dressing.
- Heat a small (20cm or 8") frying pan over a medium heat and toast the almonds until they are golden.
- Remove the fennel from the water and dry it well.
- Add the fennel, rocket and orange segments to a salad bowl, pour over the dressing, then toss to coat.
- Serve sprinkled with the toasted almonds and fennel fronds.
I use a mandolin set at 2mm (just under ⅛").
Nutrition
Serving: 1 | Calories: 348kcal | Carbohydrates: 33g | Protein: 5g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 21g | Sodium: 386mg | Fiber: 8g | Sugar: 20g
