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This light and refreshing salad is the
ideal companion for spicy or rich food.
Ingredients
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fennel bulb - 1
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oranges - 2
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rocket leaves - 120g
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black olives - 50g
For the dressing
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garlic - 1 clove, crushed
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balsamic vinegar - 1 tbsp
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olive oil - 2 tbsp
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ground black pepper and salt
Method
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Cut strips of rind from the
oranges, leaving the pith behind.
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Cut the strips into thin julienne
strips, cook in boiling water for few minutes, drain.
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Peel the oranges, removing all the
white pith, cut the orange flesh crossways into thin rounds and
discard any pith.
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Then, cut the fennel bulb in half
lengthways and slice across the bulb as thinly as possible.
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Combine the oranges and fennel in
a bowl and toss with the rocket leaves.
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Mix together the garlic, vinegar
and oil, season with pepper and salt and pour over the salad.
Toss well and set aside for few minutes. Sprinkle with black
olives and julienne strips of orange peel. Serves 4.
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