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41.7p eachThe fresh flavours in this crisp green salad are a perfect accompaniment to the Mother's Day rich brisket
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Thinly slice the red onion and fennel, using a mandolin or food processor. Place in a large bowl of iced cold water, set aside for 5 minutes, then drain well. Dry in a salad spinner or with a clean tea towel.
Meanwhile, make the dressing by whisking together the oil, white condiment, oregano and some seasoning.
Tear the lettuce into pieces and toss with the onion and fennel on a platter. Scatter the olives over. Drizzle with the dressing and serve.
Soaking the fennel and onion in cold water is not strictly necessary, but it gently mellows the flavours and crisps up the sliced vegetables wonderfully. White condiment is a little like a white balsamic-style vinegar, with a sweet, fruity flavour.
Typical values per serving when made using specific products in recipe
Energy | 589kJ/ 142kcals |
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Fat | 11g |
Saturated Fat | 1.6g |
Carbohydrates | 6.1g |
Sugars | 4.3g |
Fibre | 4.1g |
Protein | 1.7g |
Salt | 1.4g |
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