Fennel and orange salad with tangy vinaigrette
This recipe is an adaptation of the classic fennel, orange and rocket salad, using ingredients that will last a lot longer in the fridge than dressed rocket. It is quick, easy and delicious.
Prep Time 20 minutes mins
- 1 bulb fennel finely shaved with a mandolin, or finely sliced with a sharp knife
- 6 Brussels sprouts sliced across then chopped
- 1/4 purple cabbage finely shaved with a mandolin, or finely sliced with a sharp knife
- 2 oranges peeled, cut in half then sliced, and chopped
- 1/2 cup olive oil
- 1/4 cup freshly squeezed orange juice from an additional orange
- 2 tbsp apple cider vinegar or white wine vinegar
- 2 tbsp lemon juice from one lemon
- 1 tbsp wholegrain mustard
- 1 tsp honey
- 1/4 tsp sea salt
- 10 grinds black pepper
- 100 g smoked trout or smoked salmon (optional) to serve
Shred the fennel and cabbage with the mandolin and add to a large bowl
Add the chopped Brussels sprouts (or broccoli if you prefer) and orange pieces to the bowl
In a jug or measuring jug add olive oil, vinegar, mustard, orange juice, lemon juice, honey, salt and pepper. Whisk until nicely combined.
Pour the dressing on top of the salad and toss to combine
If you are using smoked trout, chop the fish into bite-sized pieces and toss through the salad.
Serve alongside a main course or as a light meal
Will last in the fridge for four to five days.
Not suitable for freezing.