Ingredients
- 4 medium leaves of sea beet
- 1 large or two small heads of fennel
- Juice of ½ lemon
- 2 oranges
- 16 olives of your choice
- Dressing:
- Zest from one orange, finely chopped
- ¼ cup orange juice
- 1 tsp honey
- 1 tsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- Salt and pepper to taste
1. First, make the dressing by blending the zest, juice, honey, vinegar, mustard and olive oil until very smooth and well combined. Add salt and pepper and taste and blend again. Leave to rest for the flavours to develop while you prepare the rest of the ingredients.
2. Wash and remove the stalks of the sea beet, roll each leaf up tightly and shred finely.
3. Discard the outer leaves of the fennel if they are damaged and/or woody. Halve or quarter it and slice as thinly as possible, preferably on a mandolin. Leave to marinade in the lemon juice until you are ready to plate up the salad.
4. Prepare the oranges by removing the skin and pith with a sharp knife making sure you get all the pith as this is bitter to eat. Cut into rings.
5. When you are ready to eat, assemble the salad by scattering the fennel on a large serving plate, followed by the oranges and olives. Pour over the dressing and finish off by scattering with the chopped sea beet and the olives.
