A big plate of dark leafy greens with juicy, fruity orange and grapefruit. A nice one for those early days of January when your body is craving nutrients.
1 bulb fennel
1 navel orange
1 pink grapefruit
curly kale (or whatever leafy greens you like)
Apple Cider Vinaigrette :
2 tsp / 10g smooth Dijon mustard
2 tbsp / 30ml apple cider vinegar
1 tbsp / 15ml real maple syrup
100ml extra virgin olive oil
Make the vinaigrette. In a small bowl whisk together the mustard, vinegar and maple syrup. Slowly stream in the olive oil, whisking constantly, until emulsified.
Kale. Strip the leaves off the stems, chop into bitesize pieces, wash and dry. Drizzle over one or two tablespoons of dressing, massage in using clean hands and leave to sit while you prep the rest.
Trim the fennel and shave on a mandolin or slice finely with a knife. Add to the dressed kale.
Using a sharp knife, slice off the orange and grapefruit peel, slice into rounds and then slice those rounds into quarters.
Arrange fennel, kale and citrus on a plate, scatter with mint before serving.