Orange, dill and fennel dressing

Orange, dill and fennel dressing

By
From
Good Better Green
Makes
250-350ml

This is ideal for dressing a seafood salad or a celeriac remoulade to accompany grilled fish, but also really delicious as a dressing for crunchy coleslaws or a rocket and roasted beetroot salad.

Ingredients

Quantity Ingredient
1 whole fennel bulb, outer layer peeled with a vegetable swivel peeler
knob butter or a little oil
180ml fresh orange, juiced
1 tablespoon cider vinegar
1 tablespoon extra virgin olive oil
large pinch sea salt
1 teaspoon dijon mustard
1/2 teaspoon aniseeds, dry roasted and ground
20g dill, tough stems removed, finely chopped

Method

  1. Cut the fennel bulb lengthways into quarters, then steam in a little water until tender.
  2. Heat the butter in a small pan over a medium heat until frothy, then add the cooked fennel, cut sides down. Leave to caramelise without moving or turning them, until browned around the edges. Remove from the heat and set aside to cool.
  3. Once the fennel has cooled slightly, blend with the orange juice, vinegar, olive oil, salt, mustard and aniseed, if using.
  4. Stir in the chopped dill and adjust the seasoning.
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