Fennel, Orange and Pea Salad

Name: Fennel, Orange and Pea Salad
Ingredients: ½ tablespoon white wine or cider vinegar; 1 tablespoon extra virgin olive oil; ½ teaspoon Dijon mustard; ½ tablespoon white wine or cider vinegar; 1 fennel bulb, very thinly sliced; 150 g (5½ oz) frozen peas; 50 g (1¾ oz) spinach or lamb’s lettuce (cornsalad/mache); 50 g (1¾ oz) spinach or lamb’s lettuce (cornsalad/mache); 2 large oranges or 2 blood oranges (when in season); 2 large oranges or 2 blood oranges (when in season)

Preparation info

Serves
4
as a side

Difficulty
Easy

Appears in

The Frozen Peas Cookbook

By Samuel Goldsmith

Published 2025

About

When the sun surprises us all with a last-minute visit, it’s great to have a quick salad up your sleeve. This one takes mere minutes to put together. If you don’t feel confident cutting segments out of the oranges, slice them into rounds – it still looks pretty, you might just have a little less juice in the dressing.

Ingredients

2 large oranges or 2 blood oranges (when in season)
150 g (5½

Side dish
Vegan
Gluten-free

Method

Slice around the oranges to remove the skin. Squeeze any juice from the skins into a small bowl or jug (pitcher). Cut the oranges into segments (or thinly slice them, if you find that tricky). Set the segments or slices aside, then squeeze any juice from the core of the orange into the bowl or jug.

Defrost the frozen peas by covering them with freshly boiled water. Leave them for a few