×


Login

×



Auto-login on future visits

Forgot your password?

Register for an account

Remove item from cart

×

Are you sure you want to remove from your cart?

Yes No
×

This is the register form

Close overlay ×

When you're done typing, hit Enter, or click the search icon to start your search.

Searching...

Share this recipe

×

Send to a friend

Just submit the form below to send Julie Ward Fennel And Orange Salad to a friend.


×

Julie Ward Fennel And Orange Salad

Julie Ward Fennel and Orange Salad

Julie Ward Fennel and Orange Salad

A beautifully light, fragrant dish with creamy Irish goat’s cheese dressed in a rice wine vinaigrette. This will please all your guests, vegetarian or not. 

Print this Recipe Send to a friend Share

Ingredients

  • 4 blood oranges

  • 1/2 fennel bulb

  • 6 cherry tomatoes

  • 100g soft cheese, broken into small pieces. Goat’s cheese or a blue cheese both work equally well. I use St. Tola goat’s cheese or Cashel blue cows or Crozier blue sheep’s cheese

  • For the Marinad:

  • 75ml rice wine vinegar

  • 40g castor sugar

  • 2 star anise

  • 1 cinnamon stick broken in two

  • 10g fresh root ginger, peeled and cut into thin strips

  • Course

    CourseSide Dish Snack

  • Serves

    Serves4

  • Time

    Time

  • Difficulty

    DifficultyBeginner

Method

1. Mix all the marinade ingredients together in a shallow bowl.
2. Peel the oranges and remove any pith attached.
3. Slice the oranges horizontally making whole circles. You can try for 4/5 for each orange.
4. Place the orange circles in the marinade for a half hour.
5. Prepare the fennel bulb. Trim the hard hollow stalks about an inch above the bulb. Save the feathery fronds for the garnish. To slice the fennel bulb, slice ½ inch off the root end. Stand the bulb on the root end and cut vertically into thin slices.
6. Place the sliced fennel onto a serving plate or individual plates as you wish.
7. Drain the orange slices from the marinade, saving the liquid.
8. Place the orange slices on top of the sliced fennel.
9. Add the chopped tomatoes and cheese.
10. Spoon 2/3 of the marinade over the ingredients (you can save the remainder in a jar for dressing a salad another day).
11. Decorate with the fennel fronds.

Method

1. Mix all the marinade ingredients together in a shallow bowl.
2. Peel the oranges and remove any pith attached.
3. Slice the oranges horizontally making whole circles. You can try for 4/5 for each orange.
4. Place the orange circles in the marinade for a half hour.
5. Prepare the fennel bulb. Trim the hard hollow stalks about an inch above the bulb. Save the feathery fronds for the garnish. To slice the fennel bulb, slice ½ inch off the root end. Stand the bulb on the root end and cut vertically into thin slices.
6. Place the sliced fennel onto a serving plate or individual plates as you wish.
7. Drain the orange slices from the marinade, saving the liquid.
8. Place the orange slices on top of the sliced fennel.
9. Add the chopped tomatoes and cheese.
10. Spoon 2/3 of the marinade over the ingredients (you can save the remainder in a jar for dressing a salad another day).
11. Decorate with the fennel fronds.

Used in this Recipe

  • Cooleeney Farm Gortnamona Handmade Irish Goats Cheese 190g

    Cooleeney Farm Gortnamona Handmade Irish Goats Cheese 190g

    €5.65

  • Tate & Lyle Cane Sugar Caster Sugar 1kg

    Tate & Lyle Cane Sugar Caster Sugar 1kg

    €1.70

  • Ardkeen Quality Food Store Cinnamon Quills 50g

    Ardkeen Quality Food Store Cinnamon Quills 50g

    €3.59

  • Ardkeen Quality Food Store Organic Ground Cinnamon 25g

    Ardkeen Quality Food Store Organic Ground Cinnamon 25g

    €1.31

Related Recipes

Trust Ecommerce
Retail Excellence
SagePay

Ardkeen Quality Food Stores processes all payments securely using Sage Pay technology. For further information see our Privacy Policy and Terms & Conditions sections.

Dispute Resolution

Our Developers

Automat:ee