this salad has crunch, sweetness and a tangy citrus dressing. it’s perfect with a wide variety of vegetarian and/or meat, fish and chicken-based dishes.
First published at www.transformationcookbook.com
Ingredients:
2 fennel bulbs, thinly sliced
4 celery stalks, sliced
1 red onion, thinly sliced
2 oranges, peeled & chopped
1 bunch flat-leaf parsley, chopped
1/4 cup sultanas
3 tbsp parmesan cheese, grated or thinly sliced
1 tbsp mint leaves, chopped
rock salt & cracked pepper
1/2 tsp chilli flakes (optional)
Dressing:
4 tbsp orange juice
2 tsp orange zest
3 tbsp balsamic vinegar
1 tsp dijon mustard
1 tbsp maple syrup
1 tsp mint leaves, chopped
Step 1: combine all dressing ingredients in a small screw-top jar, shake until well combined. refrigerate until ready to serve.
Step 2: in a large salad bowl combine chopped fennel bulb, stalks and leaves. celery, onion, oranges, parsley and sultanas. season with salt & pepper, sprinkle lightly with chilli flakes then lightly toss together.
Step 3: when ready to serve, drizzle with dressing, add parmesan and mint leaves to garnish.
