Endive salad with fennel and orange is a fresh winter salad with lots of flavour.
juice of 1/2 lemon
1/2 tbsp wholegrain mustard
1 tsp honey
3 tbsp olive oil
salt and freshly ground black pepper
1 large fennel bulb, with fronds/bushy tops
3 red endives (chicory), sliced into 1cm rounds
1. For the dressing: shake all the ingredients in a small jar and season with salt and pepper.
2. Segment the oranges: using a sharp knife, carefully slice off the top and bottom of the orange. With even downward strokes, slice the skin away from the flesh. Cut off any remaining pith. Cut between the membranes to remove each segment.
3. Cut the fronds/bushy tops from the fennel, roughly chop and set aside. Half the fennel lengthways and finely slice. In a large bowl toss the endives and fennel with the dressing. Transfer to a shallow serving bowl and top with the segmented oranges and chopped fennel fronds/bushy tops.
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Recipe: Prue Leith. Food styling: Clare Lewis. Styling: Sue Radcliffe