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Sliced fennel, orange & almond salad


3 bulbs of fennel
1 handful of almonds
3 oranges
a few springs of fresh mint
2 handfuls of rocket
sherry vinegar
extra virgin olive oil


Using a speed peeler, shave the fennel, then place in a bowl of ice water.
Toast the almonds in a dry frying pan, then crush in a pestle and mortar.
Peel and very thinly slice the oranges, then arrange on a platter.
Pick the mint leaves. Drain the fennel, spin, then mix with the mint, rocket, a splash of sherry vinegar and oil, and season well with sea salt and black pepper.
Scatter the fennel mixture over the oranges and top with toasted almonds.

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