Rocket, fennel and orange salad

    (55)
    15 min

    A fresh, crunchy salad with loads of flavour. Rocket, orange segments, olives and sliced fennel are drizzled with a honey-lemon salad dressing.


    43 people made this

    Ingredients
    Makes: 6 

    • 1 tablespoon honey
    • 1 tablespoon lemon juice
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 4 tablespoons olive oil
    • 150g rocket
    • 2 oranges, peeled and segmented
    • 1 bulb fennel bulb, thinly sliced
    • 2 tablespoons sliced black olives

    Method
    Prep:15min  ›  Ready in:15min 

    1. Whisk together the honey, lemon juice, salt and pepper; slowly add the olive oil while continuing to whisk.
    2. Place the rocket in the bottom of a salad bowl; scatter the orange segments, fennel slices and olives over the rocket; drizzle the dressing over the salad to serve.
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    Reviews & ratings
    Average global rating:
    (55)

    Reviews in English (47)

    by
    43

    Love this! I eliminated the olives and used dole canned mandarin oranges instead of the fresh ones. I also added some balsamic vinegar and a little juice from the canned oranges to the dressing... it was delicious.  -  03 Apr 2010  (Review from Allrecipes US | Canada)

    by
    26

    I also grew up eating this type of salad, minus the arugula. I will try it with the arugula.....an elegant addition I'm sure. Try adding chili flakes and squeeze an orange into the dressing as well. This reminds me of Sicily.  -  03 Oct 2008  (Review from Allrecipes US | Canada)

    by
    24

    What a delicious salad. Thanks for sharing! I have used fennel in a creamy potato soup recipe that I have, and we love that one so decided to branch out with another fennel recipe. I made this salad last night when we had friends over. We paired the salad with To Die For Fettuccine Alfredo (also on this site) and they worked perfectly together - one rich and very creamy, the other crunchy and sharp-sweet. I doubled the dressing recipe just to be sure I'd have enough. (I can always use up leftover dressing on other salads/steamed veggies.) I probably ended up adding a bit more lemon juice than the recipe calls for - just a matter of personal taste. I was worried the honey sweetness would be too much, but not at all: it really works with the stronger arugula and fennel flavors. I used seedless clementine wedges instead of oranges just b/c that's what we had at the house. All-in-all a 5-star recipe. Tastes great, looks so bright and colorful, and it's an ideal way to break away from boring lettuce salads!  -  31 Jan 2010  (Review from Allrecipes US | Canada)

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