I created this #TheFridayRecipe fresh white salad recently for a BBQ party and I think it’s going to be a new favourite. There’s plenty of crunch with the finely sliced white cabbage and fennel, the tang of fresh oranges and Dijon mustard dressing with the freshness of herbs – either mint or tarragon both work beautifully.
- 1 small head of white cabbage
- 2 medium heads of fennel
- 2 medium oranges (ruby grapefruit also works well)
- A handful of fresh mint or tarragon
- Dressing: 1 dessert spoon of white wine vinegar, 3 dessertspoons of grapeseed or light olive oil, a pinch of sugar, a pinch of sea salt, a teaspoon of Dijon mustard.
- Firstly, prepare the dressing. I usually make this in a small lidded jar so I can make it quickly just by shaking it up and, if there’s any left over, it keeps well for a few days to use on other salads. Dissolve the mustard in the vinegar first, then add the oil and seasonings. Shake well to emulsify the ingredients together – taste and adjust any of the elements to taste. It needs to be tangy, not greasy.
- Prepare the oranges. Slice off the top and bottom of each orange, run the knife down and around the sides and remove all the peel and pith. Quarter and quarter again, cut into chunks, reserve the juices and remove any pips.
- Finely shred the while cabbage and fennel, mix thoroughly then add the orange and any juices to the cabbage and fennel mixture – this will prevent the fennel from turning brown. Add a couple of dessertspoons of the dressing and mix thoroughly. Add a little more if necessary/to taste. Keep it chilled in the fridge until you want to eat it. Add the freshly chopped mint or tarragon and mix just before serving as otherwise, the oil in the dressing will spoil the leaves.
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