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.

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