Orange and cod fennel salad
Ingredients:
- 1 fennel bulb
- 50 ml arbequina olive oil
- 1 lemon
- 2 large oranges
- 2 purple endives
- 1 tsp whole grain mustard
- 1 tbsp honey
- 300g cod
- 50g black olives
Method:
1
Thoroughly clean the fennel, then separate the leaves from the stalk and the bulb.
2
Cut the white part in half, and thinly slice.
3
Make the dressing: place the lemon juice, mustard, honey, a pinch of salt and a few of the feathery leaves (finely chopped ) in a bowl. Gradually add the oil, stirring constantly until well emulsified.
4
Peel the orange and cut into small pieces. Dice the cod and finely julienne the endives.
5
Place all the ingredients in a bowl, add a pinch of salt plus the dressing, and mix thoroughly. Plate up, and decorate with the black olives.
Allergens:
Mustard, sulphides.