Full Recipe

Asparagus, Fennel & Orange Salad

I came up with this for lunch at home yesterday after having bought lots of yummy vegetables and fruit from stallholders in the weekend. Jillian (Fruition on Sundays) grows and now sells delicious kiyomi oranges. They’re a Japanese hybrid orange developed in the late 1940s. They’re juicy, sweet with a little tartness and no pips. I bought fresh asparagus from 3 stallholders – Market Fresh (Sally), Jason and Jillian. The fennel, baby cos and microgreens also came from Sally. If you want living microgreens buy them from Murray.

  • Ingredients:
  • Baby cos lettuce – leaves separated, washed and dried
  • Fennel bulbs – sliced finely on a mandolin
  • Kiyomi oranges – peeled and pith removed and then sliced
  • Asparagus – cooked and cooled
  • Microgreens

Method

Slice the fennel and oranges first and combine in a bowl while you prepare the rest.

Make the dressing from about ½ cup extra virgin olive oil, the juice of a kiyomi orange, a good teaspoon and Dijon mustard, salt and pepper. Whisk all together. Taste and adjust as necessary.

Now assemble the salad – place the baby cos leaves on the bottom, scatter with asparagus, next heap on the fennel and orange mix and finally the microgreens.

Drizzle over the dressing.

It’s delicious by itself or with cold roast chicken or any other meat.