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
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.
- 2 bulbs of fennel
- 2 oranges
- Lemon salt
- 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.
Wash the fennel bulbs and if needed remove the outer layers.
Remove the fennel fronds, roughly chop and set aside.
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 😉
Spread the fennel out over a large plate.
Peel the orange with a knife, removing the white outer pith as well so you can see the membrane between wedges.
Slice as tightly along the membrane as you can, so you just get wedges of orange flesh.
Spread out over the fennel.
Sprinkle over the chopped fennel fronds.
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.
So combine the following ingredients: the juice of 1/2 a lemon, the honey, olive oil, mustard, orange juice and the water.
Peel off 2 - 3 slices of the lemon zest and add to the jar as well.
Close the jar and shake thoroughly.
Have a taste, season with pepper and salt, and adjust the other ingredients to taste.