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.
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.
- 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
- Steam the broccoli for 2-3 minutes or until just tender. Drain boiling water and refresh in cold water. Set aside.
- Using a mandolin on the finest setting, finely slice the fennel, reserving the fronds. Place fennel into a medium bowl.
- To the fennel slices, add the broccoli, olive oil and white balsamic vinegar and toss to coat.
- Slice the orange in a cross section in 5mm slices. Set aside.
- To toast the almonds, heat a small frypan over medium heat. Add the almonds and cook for 2-3 minutes or until golden.
- 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.