Lunch/ Salad/ Side Dishes/ Starters

Fennel, orange and parsley salad seasoned with lemon salt

15 June 2020

I love this fresh salad, perfect as a side with a pasta dish or by itself with some fresh crusty bread and olive oil. For the dressing I used my lemon zest, honey and mustard dressing I made last week topped off with freshly squeezed orange juice which I had left after cutting out the orange wedges.
Lemon salt inspired by Gordon Ramsay.

Fennel, orange and parsley salad seasoned with lemon salt

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Salad, starter, summer
By Saffron Serves: 2-4
Prep Time: 20 minutes Cooking Time: No cooking needed Total Time: 20 minutes

A fresh zingy salad, perfect as a side with a pasta dish, by itself with some fresh crusty bread and olive oil or to maybe bring to a BBQ.

Ingredients

  • Salad
  • 2 bulbs of fennel
  • 2 oranges
  • Lemon salt
  • Dressing
  • 1 lemon
  • 1/2 tbsp honey
  • 1 tbsp olive oil
  • 1 tbsp mustard (grainy or french)
  • 1-2 tbsp orange juice (squeezed from the leftover orange pieces)
  • 1-2 tbsp cold water
  • Pepper & Salt
  • NB. the amounts mentioned here are not exact, good to adjust to your taste. If using some left over orange juice like I did you might need less honey.

Instructions

Salad

1

Wash the fennel bulbs and if needed remove the outer layers.

2

Remove the fennel fronds, roughly chop and set aside.

3

With a cheese slicer shave thin slivers off the fennel bulbs. A mandoline would be even better but I don't have one, a cheese slicer works just fine 😉

4

Spread the fennel out over a large plate.

5

Peel the orange with a knife, removing the white outer pith as well so you can see the membrane between wedges.

6

Slice as tightly along the membrane as you can, so you just get wedges of orange flesh.

7

Spread out over the fennel.

8

Sprinkle over the chopped fennel fronds.

Dessing

9

In an airtight jar add a bit of everything for the dressing, but leave a bot of everything on the side so you can adjust the ingredients to taste.

10

So combine the following ingredients: the juice of 1/2 a lemon, the honey, olive oil, mustard, orange juice and the water.

11

Peel off 2 - 3 slices of the lemon zest and add to the jar as well.

12

Close the jar and shake thoroughly.

13

Have a taste, season with pepper and salt, and adjust the other ingredients to taste.

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