recipe
/
London
Fennel and Blood Orange Salad
Building Feasts by Hanna Geller
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$1.00
This is the first salad I make as soon as winter citrus appears on the shelves. I adore blood oranges and eat them with anything and everything through the colder months. I love how their soft segments contrast against the crunch of the fennel and this citrus dressing is the perfect accessory to tie the whole dish together.
You Need
Serves 4
For the Salad
- 2 fennel bulbs
- 2 blood oranges (or 1 ruby grapefruit)
- 15g dill finely chopped
- 15g chives chopped
- 50g roasted or salted or smoked almonds, roughly chopped
- 50g dried sour cherries (optional)
- salt and pepper
Optional Extras or Additions
- toasted pecans or almonds (or smoked or caramelised)
- pickled chilies
- shaved pecorino
- fresh mint
- mixed greens such as lambs lettuce or rocket
How To
- Cut each fennel in half through the core, removing the tough centres and any thick outer edges. Slice thinly. I prefer to use a mandolin.
- Segment blood oranges or other citrus of choice. To do this, cut the top and bottom off the fruit so that it sits flat on the cutting board. Following the curve, run a knife down each edge of the citrus fruit from top to bottom, removing as much of the white pith and as little of the flesh as possible. Holding the peeled fruit over a bowl, segment each piece by running your knife along each side of the membrane until you reach the centre, releasing each piece into the bowl and catching every bit of juice.
- In your serving bowl of choice, combine all the ingredients, adding the reserved citrus juice to the vinaigrette (or using the reserved juice as the base to start the dressing if it is not already made). Gently mix everything together and any other toppings of your choice (although none are technically necessary).