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Florence Fennel Salad

ingredients

serves 4
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

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

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.

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