A simple delicious salad which is delicious with white fish. We had it with some seabass cooked on the barbecue. Have you tried whole fish on the barbecue? if not, it’s really worth it, so tasty.
Ingredients
- Serves 4-5
- One large fennel bulb
- 3 sweet oranges
- French dressing
Method
- To prepare the oranges first cut off the top and bottom. Now cut the peel off the outside using a sharp knife.
- Next take a blunt knife, the sort you eat with and take the flesh of the segments out by sliding the blunt end of the knife along the side of each segment. It takes practice but is easy once you get going.
- Finely slice the fennel across the bulb.
- Now add a little French dressing.
This will make extra so you can use it to make a green salad taste extra delicious.
For the dressing – this will make extra but it keeps for ages
- 300 ml olive oil
- 100 ml apple cider vinegar
- 1tsp dijon mustard
- 1 tsp honey
- Salt and pepper
Now add a little French dressing and some fennel tops for decoration and extra flavour.
