Fennel, Radish and Orange Salad

Fennel, Radish and Orange Salad

Gluten-free, vegan Fennel, Radish and Orange Salad makes great use of small, delicate and slightly sweet fennel bulbs and all their aniseed flavour. Fennel is an underused salad ingredient. It is light and crunchy and has an amazing aniseed flavour that works so well with mustardy radishes and citrus sweet oranges. With the juice from the oranges oozing through the salad it needs no more than olive oil and seasoning to bring this salad together.

Fennel, Radish and Orange Salad is super easy and takes less than 15 minutes to bring together.

Fennel, Radish and Orange Salad is perfect for lunch, light dinner or as a starter for a special meal. Serve with Briam for a wonderful summer meal.

Allergy Information – Fennel, Radish and Orange Salad

Fennel, Radish and Orange Salad is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free.

Top Tips – Fennel, Radish and Orange Salad

I use two small fennel bulbs – the small bulbs are slightly sweeter and more delicate than larger, more mature ones. One large fennel bulb would be fine though if that is what you can get. If your bulbs have the delicate fern fronds on you can chop these and add them to the salad for more wonderful fragrant anise flavour.

To make light work of the slicing (and to keep it uniform) use a mandolin – but watch your fingers!

Recipe – Fennel, Radish and Orange Salad

Difficulty easy
Serves 4-6
Preparation time 15 minutes
Cooking time 0 minutes

Ingredients – Fennel, Radish and Orange Salad

2 small fennel bulbs
100 grams radishes
1 large juicy orange
2 tablespoons olive oil
0.5 teaspoon sea salt flakes
0.5 teaspoon freshly ground black pepper

Method – Fennel, Radish and Orange Salad

1. Finely slice the fennel bulbs (along the length) and radishes and arrange on a shallow salad bowl
2. Zest the orange and set the zest aside. Peel the orange and segment it (removing the pith and membrane). Keep any juice to add to the salad. Add the segments and juice to the salad bowl and gently mix
3. Scatter the orange zest over the salad with the olive oil and sea salt and pepper
4. Serve.


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