Fennel & Orange Salad
This crunchy and delicious Autumn salad topped with shaved pecorino cheese makes a wonderful starter, side dish or substantial lunch (with some good crusty bread!). Dress the salad at the last minute, the extra virgin olive oil and sea salt really elevate the flavours of this simple and wholesome salad.
Serves: 4 - 8
Preparation: 15 minutes
INGREDIENTS
2 cups of wild rocket, fresh from the garden is best if you can
2 fennel bulbs, cleaned, trimmed and sliced finely
2 medium oranges, peeled (removing all white pith) and cut into segments
1/3 cup coarsely chopped walnuts, toasted
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt
¼ cup pecorino cheese, shaved
METHOD
Get out your nicest salad dish and in it, arrange the prepared rocket, fennel, orange, and walnuts. Just before serving, drizzle over the olive oil, and sprinkle with sea salt to taste.
Mix gently with your fingertips to coat evenly.
Scatter over the shaved pecorino and serve immediately.
