Citrus fennel salad

This quick and easy salad is a nutrient-dense, fibre-rich dish perfect as a light lunch or a vibrant side. Fennel supports digestion and is rich in vitamin C, while orange segments add a natural sweetness.

• Serves two as a main or four as a side

• 15 minutes

Ingredients

• 1 bulb of fennel, cleaned, trimmed, and thinly sliced

• 1 orange

• 1 small head of little gem lettuce, thinly sliced

• 2 tbsp pine nuts

• A small handful of fresh dill

For the dressing:

• 1 tbsp lemon juice (freshly squeezed)

• 1 tsp honey

• 2 tbsp extra virgin olive oil

• 1/2 tsp Dijon mustard

• Salt and freshly cracked black pepper, to taste

Method

Step 1

Clean and trim the fennel bulb. Remove any tough outer layers and the stalks. Slice the bulb as finely as possible using a sharp knife. If you have one, a mandoline, will help to cut uniform slices quickly.

Step 2

Using a sharp knife, cut off the top and bottom of the orange so it sits flat. Slice away the peel and pith by cutting downward, following the curve of the fruit. To segment, hold the peeled orange in your hand and cut between the membranes to release the individual segments of flesh. Set them aside.

Step 3

Place the pine nuts in a dry frying pan over medium heat. Stir or shake frequently until they start to turn golden and smell nutty—this should take about 2–3 minutes. Remove from heat immediately to prevent burning.

Step 4

Arrange the sliced little gem lettuce on a serving plate. Interleave the fennel slices among the lettuce, then scatter the orange segments, toasted pine nuts, and dill fronds evenly over the top.

Step 5

In a small bowl or jar, whisk together the lemon juice, honey, olive oil, Dijon mustard, salt, and pepper until emulsified and smooth. Drizzle the dressing evenly over the salad just before serving.