shaved fennel, citrus & dill

understated elegance, but make it a salad

ingredients

• 2 large fennel bulbs, fronds reserved

• 3 oranges

• 1 grapefruit

• 1 small French shallot, very finely sliced

• 2 tbsp baby capers, drained

• Small handful dill, roughly torn

• Reserved fennel fronds

• 3 tbsp extra virgin olive oil

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey

• Sea salt and freshly cracked black pepper

method

1. Trim the fennel, reserving the fronds, then shave the bulbs very finely using a mandoline or sharp knife.

2. Segment the oranges and grapefruit over a bowl to catch any juice, then set the citrus aside.

3. Whisk together the olive oil, lemon juice, Dijon and honey. Season with salt and freshly cracked black pepper.

4. Add the fennel, citrus, shallot, capers and dill to a large bowl. Pour over the dressing and toss gently so you don't break up the citrus too much.

5. Transfer to a serving platter and scatter over plenty of fennel fronds. Finish with a generous drizzle of your best extra virgin olive oil and a little more black pepper.

   Serves 4 - 6 as a side