Recipe

Witlof, fennel & zucchini salad with orange dressing

An exquisite witlof, fennel & zucchini salad with orange dressing from Australian Women's Weekly.

Apr 30, 2010 2:00pm
  • 35 mins cooking
  • Serves 8
    • Print
    Print

Ingredients

Witlof, fennel & zucchini salad with orange dressing
  • 2 green zucchini (180g), sliced thinly lengthways
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoon chopped fresh oregano leaves
  • 2 witlof (belgian endive) (300g), trimmed, leaves separated
  • 1 fennel bulb (300g), green fronds reserved, sliced thinly
  • 2 oranges (480g), peeled, sliced crossways
  • 1 beetroot (200g), peeled, cut into matchsticks
  • 180 gram tub persian feta, drained
  • 1 cup (250ml) freshly squeezed orange juice
  • 1 clove garlic, crushed
  • 1 1/2 tablespoon sherry vinegar
  • 1 tablespoon olive oil

Method

Witlof, fennel & zucchini salad with orange dressing
  • 1
    Make orange dressing. Simmer juice in a small saucepan, uncovered, for 8 minutes or until reduced to ¼ cup. Transfer to a small bowl; whisk in garlic, vinegar and oil until combined. Season to taste.
  • 2
    Place zucchini, oil and oregano in a medium bowl; season, toss gently to combine.
  • 3
    Heat a barbecue (or chargrill pan or grill) to high. Barbecue zucchini for 2 minutes each side or until browned and almost tender.
  • 4
    Layer witlof, fennel, zucchini, orange and beetroot on a platter or shallow serving bowl. Season to taste. Sprinkle with feta and drizzle with orange dressing. Top with reserved fennel fronds.

Notes

As you slice or shave the fennel, drop it into a bowl of iced water to make it crisp. You will need about 6 oranges for this recipe.

The Latest from Food To Love