1 red pepper, cored, seeded and very thinly sliced
1 fennel bulb, halved and very thinly sliced
1 small onion, skinned and very thinly sliced
1/2 crisp green lettuce
3 oz (75 g) feta cheese, broken into cubes
3 stoned (seeded) black olives, sliced
1 fennel bulb, halved and very thinly sliced
1 small onion, skinned and very thinly sliced
1/2 crisp green lettuce
3 oz (75 g) feta cheese, broken into cubes
3 stoned (seeded) black olives, sliced
for the mustard dressing
1 garlic clove, skinned and crushed
2.5 ml (1/2 tsp) whole grain mustard
2 tbsp (30 ml) sunflower or safflower oil
2 tbsp (30 ml) cider vinegar
salt and pepper, to taste
1 tsp (5 ml) chopped fresh parsley
2.5 ml (1/2 tsp) whole grain mustard
2 tbsp (30 ml) sunflower or safflower oil
2 tbsp (30 ml) cider vinegar
salt and pepper, to taste
1 tsp (5 ml) chopped fresh parsley
method
1. Combine the crushed garlic, mustard, sunflower or safflower oil, cider vinegar, seasoning and chopped parsley in a mixing bowl and whisk well.
2. Add the sliced red pepper, fennel and onion and toss to coat.
3. Line a salad bowl with the lettuce leaves and pile the fennel mixture on top.
4. Scatter over the cheese and olives and serve.
2. Add the sliced red pepper, fennel and onion and toss to coat.
3. Line a salad bowl with the lettuce leaves and pile the fennel mixture on top.
4. Scatter over the cheese and olives and serve.
serving amount
serves 4
rate this recipe
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