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