Fennel, rocket and herb salad with dijon vinaigrette

Fennel, rocket and herb salad with dijon vinaigrette
  • Serves icon Serves 8
  • Time icon Hands-on time 15 min

A simple, light salad, topped with toasted almonds for added crunch, that will sit nicely alongside any dinner party main.

Nutrition: per serving

Calories
102kcals
Fat
9.1g (1.1g saturated)
Protein
2.1g
Carbohydrates
2.1g (1.5g sugars)
Fibre
1.5g
Salt
0.4g
Calories
102kcals
Fat
9.1g (1.1g saturated)
Protein
2.1g
Carbohydrates
2.1g (1.5g sugars)
Fibre
1.5g
Salt
0.4g

Ingredients

  • 2 fennel bulbs
  • 100g rocket
  • 2 handfuls fresh soft herb leaves – we used a mixture of basil, mint and chives
  • 2 tbsp dijon mustard
  • 1 very finely chopped shallot
  • 2 tbsp white wine vinegar
  • ½ tsp caster sugar
  • 5 tbsp light olive oil
  • Handful toasted flaked almonds

Method

  1. Trim and finely slice the fennel. Toss with the rocket and herbs in a bowl. In a small bowl or mug, mix the mustard, shallot, white wine vinegar, sugar and a large pinch of sea salt. Whisk with a fork to mix.
  2. Slowly pour in the olive oil, whisking constantly, until it emulsifies into a thick, smooth dressing. Taste and season, adding sugar/vinegar if you think it needs it. Drizzle the dressing over the leaves, toss together, then scatter with the toasted almonds and serve immediately.

delicious. tips

  1. Make the dressing up to 48 hours in advance and keep in an airtight container in the fridge until needed. Put the undressed salad in the serving bowl, cover with a damp piece of kitchen paper and keep in the fridge for 1–2 hours (any longer and the fennel will discolour).

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