Fennel, Orange and Olive Salad with an Orange Yuzu Dressing (serves 4)
A wonderfully light salad – orange and olives go well together as they balance each other. The dressing is tangy as the added yuzu sauce is a little tart. I imagine Yuzu Sauce is available in Japanese or Asian food stores but I ordered mine online as I didn’t have an Asian food store close to me. It can be used in desserts too. You can google it to see what it is all about.
I have been impressed by the book ‘It Was Me All Along’ by Andie Mitchell. It is the story of an obese young woman who knew she had to lose weight but it took her quite a while and quite a bit more weight gain before she could muster any kind of willpower to turn the situation around. Changing the kind of food she ate and portion size was important but she really was influenced by a semester abroad in Italy. She loved the food and tried everything but she managed to control her binge eating and to savor every mouthful and to take time over a meal. She lived near a food and flower market and taught herself to cook re-creating the local dishes she had tried. A very inspiring book.
I find that when I cook I get the same kind of pleasure – from creating the dish with care, to choosing interesting ingredients and often trying to replicate some dish I have tried and loved.
1 x head of fennel – sliced and chopped
1 large orange – cut into segments and chopped
8 pitted black olives – finely chopped
1 slice of red onion – finely chopped
Place all of these ingredients in a bowl and drizzle dressing over.
Juice of 1/2 a large orange
1 teasp. Yuzu juice
2 tbsp. extra virgin olive oil
Mix all together and drizzle over the salad. There will be more than enough dressing so save the rest for another salad.