• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B9, C, E, P
MineralsManganese, Silicon, Iron, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2large oranges

  2. 1 medium head of fennel

  3. 1 small red onion, thinly sliced

  4. 75g (3oz) mixed spinach, rocket and watercress leaves

  5. 150g (5oz) Dutch Edam wedge, cut into cubes

  6. 15g ( 1/2oz) pitted black olives, finely chopped

  7. 1tbsp freshly chopped flat-leaf parsley

  8. 2tbsp extra-virgin olive oil

  9. 2tbsp orange juice

  10. 1tsp balsamic vinegar

Instructions Jump to Ingredients ↑

  1. Using a sharp knife, remove the skin and pith from the oranges. Then, holding the oranges over a bowl, cut into segments between the membranes. Reserve the orange juice and place the segments into a salad bowl.

  2. Discard the tough outer layer from the fennel, then thinly slice. Place in the bowl with the orange segments, red onion, salad leaves and Dutch Edam.

  3. To make the dressing, place 2tbsp of the reserved orange juice and all the remaining dressing ingredients together in a screw top jar and season with salt and freshly ground black pepper. Shake well, until combined, then pour over the salad. Gently toss together until the salad is evenly coated.

  4. Divide between 4 bowls and serve immediately.


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