Orange, Fennel &
White Bean Salad
What started off as humble beginnings - a simple leafy green salad, has now transitioned into a more complex, wholesome version of itself. While we still love the original version, we are seriously digging the combination of flavour and textures from the fennel, orange, white beans, and pecorino. Perfect as a main or as a side to grilled fish or chicken.
Serves 2- 4 (Main/Side) | 5 minutes prep | 30s toss
1 x orange, peeled
400g canned butter beans, drained and rinsed
1 x baby fennel bulb, mandolin & crisped in iced water, fronds reserved & stalks finely sliced
100g mixed salad leaves
60g pecorino or parmesan, shaved or vegan/dairy free alternative
3 tbs EVOO
1 tbs white wine vinegar
Salt and pepper to taste
Step 1. Segment the oranges over a bowl to catch the juices. Squeeze the remaining juice from the orange pith and membrane into the bowl.
Step 2. Place the segmented oranges into a separate bowl, along with the canned butter beans, drained fennel & stalks, mixed salad leaves, and shaved pecorino.
Step 3. Add EVOO and white wine vinegar to the orange juice. Season to taste with salt and pepper and whisk to emulsify. Taste and adjust the dressing to desired taste preferences (TIP - you want it to be punchy, as it will mellow when combined with the other ingredients)
Step 4. Drizzle the dressing over the salad, toss to combine, and garnish with fennel fronds.