Fennel

Fennel, Orange and Candied Walnut Salad

This salad is fresh, zingy, the colours look beautiful and it has a nice sweet twist with the candied walnuts!

Gluten free
Wheat free

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Total time

10

Meal

  • soups-starters
  • lunches
  • sides-light-meals-and-salads

Servings

2-4

Ingredients

Salad

  • 2 oranges
  • 2 bulbs of fennel
  • ½ red onion (ring sliced)
  • 2-3 handfuls of mixed leaves, watercress or rocket
  • a few sprigs of fresh mint

Candied Walnuts

  • 1 large handful of walnuts
  • 2 tbsp maple syrup
  • pinch of salt

Dressing

  • ½ tbsp sherry vinegar (or balsamic or cider if you can’t get sherry vinegar)
  • 1 tbsp olive oil
  • pinch of salt

Instructions

  1. Heat the oven to 180°C/350°F/Gas Mark 4 fan.
  2. Coat the walnuts in the maple syrup and salt and mix together until they are fully coated.
  3. Place the coated walnuts on a lined baking tray and bake for around ten minutes until golden.
  4. Take them out of the oven and wait for them to cool and harden.
  5. If you’re feeling fancy, you can segment the oranges but otherwise…slice the skin/pith off with a very sharp knife then thinly slice into small pieces.
  6. Peel the fennel into ribbons using a vegetable peeler and place them into a bowl of ice cold water.
  7. Spin the fennel to dry then assemble on a plate/dish, along with the mixed leaves, orange, red onion and mint.
  8. Mix the ingredients for the dressing in a bowl, jar or blender and then spoon onto the salad.
  9. Top the salad with the candied walnuts and a nice fresh sprig of mint.
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