Fresh Fennel and Rocket With Meyer Lemon Dressing

Ingredients for Fresh Fennel and Rocket With Meyer Lemon Dressing

• 90ml extra-virgin olive oil

• 3 tablespoons Meyer lemon juice

• Salt and freshly ground black pepper

• 2 medium fennel bulbs

• 2 oranges, peeled and separated into segments

• 4 cups baby rocket leaves

To prepare the dressing: Place the olive oil and lemon juice in a small glass jar with a lid and season with salt and pepper. Secure the lid and shake until thoroughly combined. Refrigerate until ready to use.

To prepare the salad: Remove the green, feathery stalks from the fennel bulb, thinly slice the white part of the fennel bulb on a Japanese mandolin or with a knife. The thinner you cut the fennel the better. Place the sliced fennel in a medium mixing bowl and toss with 2 tablespoons of the prepared dressing. Let sit for 30 minutes (this will soften the fennel slices a bit). Add the orange segments to the bowl and toss gently.

Place the rocket in a medium mixing bowl and toss with remaining dressing.

Divide the rocket among 4 plates and top with some of the fennel mixture. Season with a twist of freshly ground black pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.