Salads
Fennel, Green Bean, Mint & Citrus Salad
Prep Time:
20 Minutes
Cook Time:
5 Minutes
Serves:
4
Certainly, I included additional ingredients beyond what the title indicates. The robust tastes of the chili and fennel are balanced by the bright citrus and refreshing mint. Incorporating green beans and peppery arugula, topped off with a dressing made of citrus, honey, and mustard, rounds out this salad. It complements grilled seafood, poultry, beef, and hearty pasta dishes exceptionally well.
Ingredients
- 1 x head of fennel
- 1 x small pack green beans
- 1 x small pack of rocket
- 1 x pink grapefruit
- 2 x large seedless orange
- 2 tbs lemon juice
- 2 tbs pinenuts toasted
- 2 tbs black olive halved
- 10 x mint leaves chiffonade
- 1 tbs honey
- 1tsp Dijon mustard
- 2 tbs cider or white wine vinegar
- Olive oil or cold pressed rapeseed oil
- Sea salt & black pepper
- Chili flakes optional
Method
1. Trim the ends of the beans, cut in half, bring a pan of salted water to a boil, cook the beans for 3 minutes, refresh in iced water, dry on kitchen paper
2. Segment the orange and the grapefruit, squeeze out the juice and reserve for the dressin
3. Remove the outer leaves of the fennel if needed, reserve the green fronds, then cut into 4 lengthwise
4. Cut out the woody stem if needed, then slice with a sharp knife starting at the flat side
5. Toss the sliced fennel in half of the lemon juice
6. Slice the pear and add to the remaining lemon juice
7. Meanwhile make dressing, chop the reserved fronds
8. Into a pan add the reserved citrus juices with the honey on a low heat reduce by half the volume, allow to cool
