Name: Orange, fennel, apple & olive salad
Yield: 6
Ingredients: 1 bulb fennel, trimmed,; green tips reserved; 1 red apple, quartered, cored,; thinly sliced; 1 small red onion, thinly sliced; 1 lemon, juiced; 3 oranges, segmented (see tip); 100g small Kalamata olives; ½ bunch mint, leaves picked; Dressing; Reserved orange juice; ⅓ cup red wine vinegar; 1 tsp Dijon mustard; ⅓ extra virgin olive oil

Ingredients

1 bulb fennel, trimmed,

green tips reserved

1 red apple, quartered, cored,

thinly sliced

1 small red onion, thinly sliced

1 lemon, juiced

3 oranges, segmented (see tip)

100g small Kalamata olives

½ bunch mint, leaves picked

Dressing

Reserved orange juice

⅓ cup red wine vinegar

1 tsp Dijon mustard

⅓ extra virgin olive oil

Method

1.

Cut fennel into quarters. Use a vegetable peeler to shave into thin slices. Put fennel, apple, onion and lemon juice in a bowl. Add enough chilled water to cover ingredients and leave for 1 hour. Drain and put in a bowl with orange segments, olives and mint leaves. Chop reserved fennel tips and sprinkle over.

2.

To make dressing, combine all ingredients in a jar and shake until combined. Add half of the dressing to the salad and toss to combine.

3.

Serve salad on a platter with remaining dressing on the side.

Tip: To segment oranges, remove peel and white pith. Hold orange over a bowl. Using a small sharp knife, cut down either side of the membrane to release segments. Squeeze membrane to remove juice for dressing.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.