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.
Servings 4
Equipment
- 1 mandolin
Ingredients
- 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
Instructions
- 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
Notes
Will last in the fridge for four to five days.
Not suitable for freezing.