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MasterChef New Zealand

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Fennel and Baby Cos Side Salad


Fennel and Baby Cos Side Salad
Recipe by Ana Schwarz

Preparation Time: 10 Minutes
Serves 2

Wine Match:  Corbans Homestead Riesling

1 fennel bulb
2 heads baby cos lettuce, leaves picked, washed, patted dry
1 orange, segmented, then juiced

Dressing
1/2 cup Lupi Olive oil
2 tsp sugar
Pinch of salt
Splash of white balsamic vinegar


1. Prepare the fennel by removing any discoloured outer layers. Cut in half and use a knife to cut out the inner core. Cut each half in half and in half again and slice thinly.

2. To make the dressing, combine the orange juice with all of the other dressing ingredients. Whisk thoroughly to combine and season to taste.

3. To serve, combine the fennel, cos leaves and orange segments in a mixing bowl and dress with dressing just before serving.




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