What to do if it’s Sunday evening, all shops closed, and your fridge is frighteningly empty? Get creative with whatever is left in there. Which in my case, was a sad lone fennel in the vegetable drawer. (I may or may not be a little exaggerating about this.) I know fennel has a quite, well, distinct flavour that not everyone likes, but I assure you that even fennel sceptics will love this salad! To make up for my lack of other vegetables to go with this dish, I prepared a delicious orange-mustard dressing that will get you addicted with your first bite. The result was a very tasty, slightly sour and sweet crisp salad with just the right blend of fennel and orange-mustard flavour. Give it a try!
- 1 fennel
- juice of half an orange
- 2 teaspoons of mustard
- 1 teaspoon of agave nectar or honey
- 3 teaspoons of olive oil
- 3 teaspoons of white balsamic vinegar
- salt and black pepper to taste
Wash and clean the fennel and cut into very thin slices. Mix a dressing from orange juice, mustard, agave nectar or honey, olive oil and vinegar and season to taste with salt and pepper. Mix dressing with the sliced fennel and place it in the fridge for an hour for the flavours to develop. Serve with fresh bread or as a side dish.
Note: Depending on the size of the fennel, this salad serves 1 to 2 persons. The salad tastes better the thinner the fennel slices are, so don’t be lazy and just cut it into chunks!