salads and sides:

fennel, orange, broccoli and almond salad

Published 5th July 2017

Fennel is a great vegetable and is well and truly in season at the moment.

This crisp, fresh salad is a great accompaniment to a meat heavy or a richer dish to help to lighten it up. If you prefer not to use broccoli, a couple of handfuls of rocket work really well as a substitute and make for a more Summery salad.

 
Jump to recipe
 
IMG_5782.jpg
 
 

Fruit in salads always seems to keep kids interested, so if your kids don’t love salads, try popping some fruit in there – this often works better in Summer with stone fruit, but apples and oranges go really well in a salad.

Enjoy xx

 
 
 
IMG_5779.jpg
 
IMG_5785.jpg

 

Ingredients:

Serves 4

  • 2 baby fennel bulbs

  • 1 orange, peeled and thinly sliced

  • 1 cup of broccoli, cut into small florets

  • 1/4 cup slivered almonds, toasted.

  • 1 tbs extra virgin olive oil

  • 1 tbs white balsamic vinegar

 

Method:

  1. Steam the broccoli for 2-3 minutes or until just tender. Drain boiling water and refresh in cold water. Set aside.

  2. Using a mandolin on the finest setting, finely slice the fennel, reserving the fronds. Place fennel into a medium bowl.

  3. To the fennel slices, add the broccoli, olive oil and white balsamic vinegar and toss to coat.

  4. Slice the orange in a cross section in 5mm slices. Set aside.

  5. To toast the almonds, heat a small frypan over medium heat. Add the almonds and cook for 2-3 minutes or until golden.

  6. To assemble the salad, place the fennel and broccoli onto serving platter, top with orange slices and sprinkle with almonds, lightly toss to combine. Sprinkle with reserved fennel fronds