Caramelised Fennel and Cannellini Bean Salad Recipe

Sorry I haven’t posted for a while. It was my wedding anniversary so we have been away in Dorset. It was our 2nd anniversary which is cotton. Paulie got me an engraved cotton cushion with our anniversary date. I got Paulie some cotton cufflinks. We had a really nice foodie weekend we went to river cottage and rick steins restaurant so this week it’s back to normal starting with meatless Monday salad. I love the flavour of fennel and I think it is even better if you caramelise it. The orange goes so well and the cannellini beans really bump it up. This was a tasty healthy salad. A great way to start the week.

Ingredients (serves 2)

For the salad

  • 1 small fennel bulb, outer leaves removed cut into eighth’s
  • 1 orange, peeled and segmented
  • 1 can cannellini beans
  • handful of raisin’s
  • the fennel prongs off the fennel
  • 8 walnut’s, broken in half
  • 6 large olives, sliced
  • 2 handfuls of rocket leaves
  • drizzle of olive oi for frying

For the dressing

  • 2 tbsp red wine vinegar
  • 1 tbsp fresh orange juice
  • 1 tbsp olive oil
  • 1/2 tbsp molasses or honey
  • pinch of sea salt to taste


  1. Heat a drizzle of oil in a pan. Add the cut fennel pieces and cook for 2-3 minutes until browned on both sides.
  2. In a bowl add all of the salad ingredients except for the cooked fennel and toss to combine.
  3. Make the dressing by adding all the ingredients into a bowl or jar, shake or whisk to combine, set aside.
  4. To serve, share the salad ingredients between 2 serving dishes or lunch boxes. Add the caramelised fennel pieces, drizzle over the dressing. Enjoy.



One Comment Add yours

  1. chefkreso says:

    Wonderful idea for a salad!

    Liked by 1 person

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