Shaved Fennel, Watercress and Dried Mustard Apricots with Smoked Chicken
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Step 1: Mix fennel, 1 tablespoon of Extra Virgin Olive Oil, 1 tablespoon of Verjuice and 1 teaspoon salt together. This will stop the fennel from oxidizing and allow it to soften slightly.
Step 2: In a glass bowl mix together the vinaigrette ingredients.
Step 3: Combine the remaining ingredients in a large bowl.
Step 4: Just prior to serving add the dressing to coat and serve.
Tip: This would be delicious with leftover turkey at Christmas time or using a freshly poached chicken breast. Gluten free.
175g 1 bulb fennel trimmed and finely shaved
15ml 1 tbspn Extra Virgin Olive Oil
15ml 1 tbspn Verjuice
1 tspn salt flakes
You'll need to make: 50g Dried Mustard Apricots cut into thirds
100g 1 head white witlof
150g smoked chicken breast or maryland shredded
1/2 cup flat leaf parsley leaves plucked