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- 10 min
- Cooking
- None
- Chilling / resting
- None
- At service
- 2 min
Timings are approximate and based on the original servings. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 2 whole fennel bulbs
- 3 whole oranges
- 120 g rocket
- 1 whole lemon
- 1 tsp Dijon mustard
- 4 tbsp extra-virgin olive oil
- salt and black pepper
Method
- Slice the fennel as thinly as you can and segment the oranges, catching any juice.
- Whisk lemon juice, Dijon and olive oil into a sharp dressing. Season it lightly.
- Keep the fennel, rocket, orange and dressing separate until the main is nearly ready.
- Toss the fennel and rocket lightly with dressing, then scatter the orange through. It should be fresh and bright, not heavily dressed.
Make ahead
Slice the fennel and make the dressing earlier in the day. Toss only at the last moment.
Ingredient notes & kitchen guidance
Ingredients include: Mustard. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.