Reset: Suits all phases
Great Shape: 2 vegetable, 1 fat
Serves 4
Ingredients
1 large fennel bulb, trimmed, fronds reserved
1 large handful watercress
1 handful mint leaves
1 handful dill fronds
1 French shallot, finely diced
3 Tbsp apple cider vinegar
1 tsp Dijon mustard
1/3 cup extra virgin olive oil
salt and freshly ground black pepper
Method
- Use a mandolin slicer or sharp knife, shave the fennel bulb finely.
- Place the shaved fennel, watercress, mint, dill and fennel fronds in a large bowl.
- Place the shallot, apple cider vinegar, mustard, olive oil, and salt and pepper in a small bowl and whisk to combine.
- Pour half the dressing over the salad, then gently toss through. Add more dressing if required to coat the vegetables. Taste, and add more salt and pepper if needed.
Variation:
Add your favourite nuts or seeds for crunch, and serve with grilled fish or other protein source.