Name: Witlof, fennel & zucchini salad with orange dressing
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 2 green zucchini (180g), sliced thinly lengthways; 1 tablespoon extra virgin olive oil; 2 teaspoon chopped fresh oregano leaves; 2 witlof (belgian endive) (300g), trimmed, leaves separated; 1 fennel bulb (300g), green fronds reserved, sliced thinly; 2 oranges (480g), peeled, sliced crossways; 1 beetroot (200g), peeled, cut into matchsticks; 180 gram tub persian feta, drained; 1 cup (250ml) freshly squeezed orange juice; 1 clove garlic, crushed; 1 1/2 tablespoon sherry vinegar; 1 tablespoon olive oil

Witlof, fennel & zucchini salad with orange dressing

An exquisite witlof, fennel & zucchini salad with orange dressing from Australian Women's Weekly.

Ingredients

2 green zucchini (180g), sliced thinly lengthways

1 tablespoon extra virgin olive oil

2 teaspoon chopped fresh oregano leaves

2 witlof (belgian endive) (300g), trimmed, leaves separated

1 fennel bulb (300g), green fronds reserved, sliced thinly

2 oranges (480g), peeled, sliced crossways

1 beetroot (200g), peeled, cut into matchsticks

180 gram tub persian feta, drained

1 cup (250ml) freshly squeezed orange juice

1 clove garlic, crushed

1 1/2 tablespoon sherry vinegar

1 tablespoon olive oil

Method

1.Make orange dressing. Simmer juice in a small saucepan, uncovered, for 8 minutes or until reduced to ¼ cup. Transfer to a small bowl; whisk in garlic, vinegar and oil until combined. Season to taste.

2.Place zucchini, oil and oregano in a medium bowl; season, toss gently to combine.

3.Heat a barbecue (or chargrill pan or grill) to high. Barbecue zucchini for 2 minutes each side or until browned and almost tender.

4.Layer witlof, fennel, zucchini, orange and beetroot on a platter or shallow serving bowl. Season to taste. Sprinkle with feta and drizzle with orange dressing. Top with reserved fennel fronds.

As you slice or shave the fennel, drop it into a bowl of iced water to make it crisp. You will need about 6 oranges for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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