Recipe

ENDIVE, FENNEL & ORANGE SALAD

4
Serves
0 MINS
Prep Time
10 MINS
Cook Time
11
Ingredients
Ingredients
Method
  • 2 Qukes® baby cucumbers, halved lengthways
  • 1 bunch Baby Endive Lettuce, leaves separated, washed & dried
  • 450g (2 medium) Fennel, trimmed, very thinly sliced
  • 2 oranges, peeled, segmented
  • 1 small red onion, halved, thinly sliced
  • 100g (1/2 cup) small black olives, pitted

Dressing

  • 3 tbs extra virgin olive oil,
  • 1 tbs red wine vinegar,
  • 1/2 tsp caster sugar,
  • 1 tsp dijon mustard,
  • 1 small garlic clove, crushed
  1. For the dressing, whisk all the ingredients together with salt and pepper in a large bowl until well combined.
 
  1. Add the orange segments, fennel, endive, onion, cucumbers and olives together. Toss gently to combine. Serve.
  Serving suggestion: This salad is great with slow cooked lamb shoulder, barbecued lamb leg or roast chicken.