Fennel, Orange and Rocket Salad

By devogirl

The light and refreshing salad is ideal for serving with spicy or rich foods.

Ingredients

• Dressing:
• 2 oranges
• 1 fennel bulb
• 4 oz rocket leaves
• 1/2 cup stoned black olives
• 1 Tbsp balsamic vinegar
• 1 small garlic clove, crushed
• 2 Tbsp extra virgin olive oil
• salt and pepper to taste

Preparation

Step 1

1. With a vegetable peeler, cut thin strips of rind form the oranges, leaving the pith. Cut the pieces into thin matchsticks. Set aside.

2. Peel the oranges, removing all the white pith. Slice them into thin rounds and discard any seeds. Bring a small pan of water to boil, add the strops of rind and cook 2-3 mins. Drain and dry on towel.

3. Cut the fennel bulb in half lengthways and slice across the bulb as thinly as possible, preferably in a food processor fitted with slicing disc or use a mandolin.

4. Combine the orange rounds and fennel slices in a serving bowl and toss with rocket leaves.

5. Make the dressing. Mix the vinegar and garlic in a bowl. Whisk in the oil, then season with salt and pepper to taste. pour the dressing over salad, toss well and leave to stand for a few mins. Sprinkle with black olives and garnish with blanched strips of orange rind before serving.