Ingredients
- Fennel bulb 1, large
- Oranges 4
- Waitrose Artichoke Hearts 1 x 390g tin
- Pine nuts 2 tbsp
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD Organic White Grape Vinegar 1 tbsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper Freshly ground, to taste
- SpinneysFOOD Fresh Mint A handful
Nutrition (Per serving)
- Calories 144
- Fat 6.9g
- Saturates 0.8g
- Protein 3.6g
- Carbs 19.9g
- Sugars 8.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
La salade Mentonnaise
French 20 Mins Prep
- Fill a large bowl with iced water.
- Using a sharp knife or mandolin, finely slice the fennel bulb. Immediately transfer it to the bowl of iced water. This will frill the ends of the fennel.
- Peel three oranges and slice into rounds. Set aside. Quarter the artichoke hearts. Toast the pine nuts in a dry pan.
- In a large salad bowl, combine the fennel, orange slices and artichoke hearts.
- Zest and juice the remaining orange. In a small bowl, whisk together the olive oil, white grape vinegar, orange zest and juice. Season with salt and pepper.
- Drizzle the dressing over the salad and toss gently to coat. Scatter over the toasted pine nuts and fresh mint leaves.
- Serve immediately.