Salads come to the fore in hot weather, helped along by the often overlooked fennel. This salad is 1g protien per serve, or can be made protein-free. You need to start this salad one hour before serving. Serves two as a main or four people as a side salad.
Shaved fennel salad with orange-coriander dressing
2 medium sized fennel bulbs
Juice of one orange, or 2tbsp orange juice
1/2 a lemon or, for those of us without a fresh lemon on standby, 1 tablespoon of lemon juice.
salt to taste
75g rocket leaves. (This is 2phe worth of rocket but if you can use other salad leaves if you want a phe-free salad.)
For the dressing
2 medium oranges
1/2 medium lemon, or 1tbsp lemon juice
4 g coriander seeds
2 g black pepper seeds
8 leaves basil
salt to taste
30 ml extra virgin olive oil
- Wash the fennel and cut it in half from bottom to top. Shave the fennel with a mandolin or thinly slice with a good knife. Place it in a container with a lid.
- Mix the orange and lemon juices over the shaved fennel and season with the salt. Marinate the ingredients for 1-hour in the fridge.
- To make the dressing, peel the orange and divide into segments. With a knife, remove the skin of each orange segment to create small slices of orange with only the fruit. Then cut each segment into 3-4 pieces and add to a small bowl. Squeeze in one tablespoon of lemon juice and season with a pinch of salt, cracked black pepper and cracked coriander seed. Add the olive oil. Finely chop the basil and add to the bowl. Mix well and set aside.
- When the fennel is marinated, strain and add to a salad bowl with rocket. Add the orange dressing and mix. Serve in the salad bowl.
I hope you enjoy this recipe, please let me know what you think.