Fennel & Orange Salald
- 1 fennel bulb, half cut into wedges and half finely sliced
- 2 oranges, peeled and segmented
- 1 orange, finely sliced
- 100 g roasted red peppers, Strips
- 2 tablespoons extra virgin olive oil
- 1 tablespoon seeded mustard
- salt and pepper (optional)
- lettuce leaf, to serve on side (optinal)
- In a bowl, combine the fennel, oranges and red peppers.
- Prepare the dressing by whisking together extra virgin olive oil, seeded mustard, juice squeezed from the orange peelings and a splash of the marinade from the pepper jar.
- Pour the dressing over the salad and toss salad well to mix together.
- Garnish with a few fennel fronds, salt and pepper if using and lettuce if using.
fennel bulb, oranges, orange, red peppers, extra virgin olive oil, seeded mustard, salt, lettuce leaf
Taken from www.food.com/recipe/fennel-orange-salald-445699 (may not work)