Side

Baby gem, fennel and orange salad

Name: Baby gem, fennel and orange salad recipe
Yield: 4
Ingredients: 2 baby gem lettuces, halved lengthways, rinsed well and drained; 40.00 ml extra virgin olive oil; 40.00 ml white balsamic vinegar; 1 small fennel bulb, halved and thinly sliced lengthways; 1 eschalot, thinly sliced into rounds; 1 orange, peeled and segmented; 2-3 radishes, cut into matchsticks; 125.00 ml mint leaves

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by Orazio D’Elia

CHEF

Aug 04, 2022

Orazio D'Elia shares a simple side salad, packed with citrus and texture.

2 baby gem lettuces, halved lengthways, rinsed well and drained
2 tbs extra virgin olive oil
2 tbs white balsamic vinegar
1 small fennel bulb, halved and thinly sliced lengthways
1 eschalot, thinly sliced into rounds
1 orange, peeled and segmented
2-3 radishes, cut into matchsticks
1/2 cup mint leaves

Method

1.

Place lettuce on a serving plate. Drizzle with half the olive oil and vinegar (so that it coats the lettuce) and season with salt flakes. Top with fennel, eschalot, orange segments and radish.
2.

Drizzle with remaining olive oil and vinegar, and season again with salt flakes. Scatter with fresh mint to serve.

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