Fennel & Orange Salad with Marmalade Dressing
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.