Fennel, orange and radish salad

FennelSalad

Poor fennel. So delicious yet so misunderstood. And poor you, if you’re not enjoying this gorgeous bulb with the bright green fronds. This vegetable is delicious raw or cooked and has a distinct licorice-y flavour and happy crunch. I think fennel bulbs look like ogre hearts and well… that just makes it all the more fun.

Ingredients

1 bulb fennel

1 naval orange – peeled with a knife so all the white pith is removed and then sliced  into bite sized pieces

4-5 radishes sliced

Juice of 1/2 lemon

1 Tbsp olive oil

1-2 tsp grainy Dijon mustard

salt and pepper to taste

fennelTo prepare your fennel, wash it under hot running water. Remove the first layer and the tough core. Cut off a few of the green fronds – they make a nice decorative touch. You can eat the stalks/shoots though they can be woody so unless I have a very fresh fennel, I skip the stalks. Cut your fennel bulb in half and then slice into bite sized slices.

Directions

Mix all the ingredients in a medium-sized bowl. This salad is a great winter salad when oranges are cheap and other leafy greens are hard to come by or expensive and imported.

This salad has a bright, refreshing taste and great crunch and will last for 3 days in the fridge.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s