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Fennel, Orange And Rocket Salad

This light and refreshing salad is ideal to serve with very spicy or rich foods.

Image of Fennel, Orange And Rocket Salad

2 oranges
1 fennel bulb
115g/4oz rocket leaves
50g/2oz/⅓ cup black olives

For the dressing

30ml/2 tbsp extra virgin olive oil
15ml/1 tbsp balsamic vinegar
1 small garlic clove, crushed
Salt and freshly ground black pepper


Serves: 4


With a vegetable peeler, cut strips of rind from the oranges, leaving the pith behind, then cut into thin julienne strips. Cook in boiling water for a few minutes. Drain and set aside.

Peel the oranges, removing all the white pith. Slice them into thin rounds and discard any seeds.

Cut the fennel bulb in half lengthways and slice across the bulb as thinly as possible, preferably in a food processor fitted with a slicing disc or using a mandoline.

Combine the oranges and fennel in a serving bowl and toss with the rocket leaves.

Make the dressing; mix together the oil, vinegar, garlic and seasoning. Pour over the salad, toss well and leave to stand for a few minutes. Sprinkle with the black olives and reserved julienne strips of orange.

VARIATION:- Baby spinach leaves or watercress could be used in place of some or all of the rocket, and scatter over a handful of toasted flaked almonds to add some extra calcium.

NUTRITION NOTES Per portion:- Energy 102kcals/427kj, Protein 2.4g, Fat 7.1g, Saturated Fat 1g, Carbohydrate 7.5g, Fibre 3.4g, Sugars 7.2g, Calcium 105mg

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