A refreshing Spring salad for a sunny day. Crunchy raw fennel has a distinctive aniseed flavour that works well with tangy citrus. A ball of creamy buffalo mozzarella would be a great accompaniment here.
Herby Fennel Salad With Citrus Dressing
- 1 fennel bulb
- 150g rocket
- 6 radishes
A handful of flat leaf parsley leaves
- A handful of mint leaves
- 1 red chilli
60g pine nuts
- 1 orange
- 1 lemon
- 1 lime
- Pinch of sugar
- Pinch of salt
- 1 tsp Dijon mustard
300 ml olive oil
To make the dressing, juice the orange, lemon and lime, removing all pips. Add the citrus juice, mustard, sugar, salt and olive oil to a jam jar and give it a good shake. Any dressing that you have left over can be stored in the jar in the fridge and used to liven up lettuce leaves another day.
Put a frying pan onto a medium heat and add the pine nuts. Toast for 3-5 minutes, until golden.
Prepare the fennel by removing the stalk and fronds. The stalk can be saved and used for stocks, we will come to the fronds later. Cut away the root at the base of the bulb, then slice the bulb in half lengthways, and then in half again. Place the four quarters down on their flat surface and carefully cut slices lengthways, as thinly as you can.
Cut the radishes into quarters and roughly chop the parsley and mint. Finely chop the chilli, leaving the seeds in or out, depending on how spicy you like it. Roughly chop the fennel fronds.
Add the fennel, rocket, radishes, herbs and chilli to a bowl. Pour over the dressing, to lightly coat everything, then mix well.
Sprinkle the pine nuts and fennel fronds over the salad and serve.
Waste Hack: Don’t throw those delicate fronds away! Chop them up and sprinkle them on top of the salad, they look and taste great.
Storage Tip: Trim the fronds and store separately, wrapped in
damp kitchen paper, as they draw moisture from the bulb.