Recipe: Rocket, Fennel and Orange Salad

| Alison Clinch | | Leave a Comment
This beautiful fresh salad is great to serve with chicken or pork.

Ingredients:

  • 2 fennel bulbs
  • 4 oranges
  • 4 cups rocket
  • 1 lemon, juiced
  • 1 shallot, chopped
  • 4 tablespoon extra-virgin olive oil
  • 2 teaspoon Dijon mustard
  • 1/2 teaspoon dried tarragon
  • salt and freshly ground pepper, to taste

Method:

  • Thinly slice fennel
  • Peel 3 of the oranges and cut in to thin slices
  • Zest and juice the remaining orange
  • Juice the lemon
  • Chop shallot
  • Combine for vinaigrette: 1/4 cup fresh orange juice, 2 teaspoon grated orange zest, 2 tablespoon fresh lemon juice, olive oil, mustard, tarragon, shallot, salt and pepper
  • Arrange fennel, orange slices and rocket on plates and drizzle with vinaigrette
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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