Fennel salad with strawberry dressing

Fennel salad with orange, strawberry and fennel fronds is a fresh, aromatic salad that pairs perfectly with grilled fish. The orange and strawberry give the salad a lightly sweet, fruity note, while the fennel fronds add extra fragrance and that distinctive aniseed touch.

Serves: 4
Preparation: 15 minutes
Cooking: 10 minutes
Total time: 25 minutes + 10 minutes resting

Ingredients

• 1 fennel bulb
• 1 orange
• 150 grams strawberries
• ½ bunch fresh parsley
• 6 chives
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• Black pepper (to taste)

Preparation

• Remove the tops from the strawberries and wash them.
• Put the strawberries in a food processor together with the red wine vinegar and honey.
• Blend until smooth, then with the motor running add the olive oil until a fresh dressing forms. Set aside.
• Keep the fennel fronds from the fennel bulb for later.

Method

1. Remove the core and any brown parts from the fennel. Slice the fennel into paper-thin slices and put in a large bowl.
2. Peel the orange to remove all the pith and cut the segments out between the membranes. Add the segments to the fennel and squeeze the remaining juice into the bowl.
3. Remove the stalks from the parsley, wash the leaves and finely chop them. Add to the salad.
4. Slice the chives as finely as possible and mix through the fennel.
5. Roughly chop the fennel fronds and add to the bowl.
6. Pour the strawberry dressing over the salad and gently toss everything together.
7. Season to taste with freshly ground black pepper.
8. Let the salad rest for 10 minutes before serving, so the fennel absorbs the flavours well.