Sorry for the silence. Settling into a new house and kitchen has taken far longer than anticipated, but I’m back!
If the rumours are true, London will hit scorching highs this week so I’m sharing my favourite summer salad to enjoy al fresco. I love the crunch and hint of the licorice flavour from the raw fennel and using parsley in abundance rather than just as a garnish in a summer salad adds lightness and a lovely texture.
This works well as a stand alone salad for your lunch box or as a fresh and zesty side to grilled chicken, fish or a nice chop.
Recipe serves 2 as a side salad.
Fennel, orange and parsley salad
4 baby fennel, trimmed and thinly sliced
2 cups flat-leaf parsley leaves
1/4 cup (2 fluid ounces) orange juice
2 tablespoons olive oil
1 teaspoon white wine or cider vinegar
1 tablespoon seeded mustard
Handful of cherry tomatoes
Sea salt and cracked black pepper
Pop the fennel, parsley and cherry tomatoes in a bowl and toss to combine. Place the orange juice, oil, vinegar, mustard, salt, and pepper in a bowl and whisk to combine and mix into the salad.