Fennel & Orange Salad with Marmalade Dressing

Fennel & Orange Salad with Marmalade Dressing

Serves 12

You will need:

  • 3 fennel bulbs
  • 1 orange
  • 1 blood orange
  • For the dressing
  • 1 tsp Cartwright & Butler Marmalade
  • Juice of half a lemon
  • Pinch of salt
  • 1/2 tsp red wine vinegar
  • 3 tbsp olive oil


  • Slice the fennel as thinly as possible reserving the fennel fronds (use a mandoline if you have one), place the thinly sliced fennel into iced water and set aside for 15 minutes to crisp up. Drain and dry thoroughly.
  • Arrange on a platter. Peel and slice the oranges and lay in amongst the fennel.
  • Combine all the dressing ingredients and whisk together. Dress the fennel and orange with this and sprinkle over the reserved fennel fronds.

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