Fennel Orange Salad with Seedy Mustard
A Fennel Orange Salad that will make your tastebuds sing with happiness, full of vitamin C to fight off winter colds.
Servings: 6 as a side
Calories: 109kcal
Equipment
- Mandolin / V-Slicer
- Salad Spinner
Ingredients
For the salad...
- 450 grams fennel bulbs (2 medium fennel bulbs, approximately 16 ounces)
- 90 grams baby rocket (approximately 3 cups or 3 ounces)
- 200 grams oranges (approximately 2 medium or 7 ounces)
For the vinaigrette...
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoons orange juice
- 1 tablespoon wholegrain mustard (also referred to as seeded mustard)
Instructions
- Wash your rocket then either pat dry with a towel or spin dry in your salad spinner.
- Wash, trim and remove the core from your fennel, then slice thinly on a mandoline/v-slicer or with a sharp knife. Place in water until you are ready to assemble your salad together.
- Wash your oranges, peel, remove the pith, and dice into medium pieces.
- Place all your vinaigrette ingredients in a glass jar, season and shake until emulsified.
- Strain and dry your fennel then add all your ingredients in a large mixing bowl, season, mix well until combined.
- Arrange in a salad bowl and chill until you are ready to serve.
- For added texture and crunch, you may garnish with some roasted nuts such as pecans or walnuts.
Video
Nutrition
Calories: 109kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 72mg | Potassium: 441mg | Fiber: 3g | Sugar: 4g | Vitamin A: 539IU | Vitamin C: 32mg | Calcium: 76mg | Iron: 1mg