Fennel and blood orange salad

Serves Icon
Time 10 Minutes
  • 2 blood oranges, peeled, white pith removed
  • 1 large fennel bulb
  • 3 tablespoons (60ml) extra virgin olive oil
  • Juice of 1 lemon
  • Sea salt, freshly ground black pepper

How to Make It
Step 1

To make the dressing, combine the olive oil, lemon juice, salt and pepper in a screw-top jar. Close the jar and shake well to combine.

Step 2

Cut off and reserve a few of the freshest looking fennel fronds for garnish. Trim the fennel bulbs by removing any green stalks. If the base of the fennel bulb is a little brown, cut a thin slice off. Use a vegetable peeler to remove any brown parts from the sides of the fennel. Cut the fennel bulb in half, then thinly slice using a mandolin or knife and place into a mixing bowl. Pour over the dressing and lightly toss.

Step 3

Use a sharp knife to cut the oranges into 5mm thick slices. Transfer sliced oranges to the bowl with fennel. Toss gently to combine, then transfer to a serving platter or bowl.

Step 4

Serve the Fennel and blood orange salad with reserved fennel fronds on top – buon appetito.

error: Content is protected !!