Another classic mix of ingredients...
Another recipe so simple that there's practically no excuse to not try it...
This is a lovely, crunchy, 'different' salad that's great with fish, cold meats or just on its own as a snack. I slice the fennel by hand, it has to be really quite thin so the brave amongst you may use a mandolin, I refuse to own one as I'm still mentally scarred by an incident akin to skin graft harvesting suffered when using one as a child (responsible 1980s parenting on display).
Ingredients
1 orange (blood oranges are great when in their disappointingly short season)
1 head of fennel
Good quality olive oil, salt and pepper
Directions
1) Remove the whispy herb top from the fennel and retain, remove the root / base and tough outer leaf. Slice the fennel very thinly (see above, try to avoid blood loss).
2) Segment the orange over the salad bowl (top / tail and slice down removing all peel / pith from the orange and then cut between each segment, squeeze the leftovers to extract any juice into the salad).
3) Season sparingly and then add a good glug of olive oil, taste for balance and adjust seasoning as necessary. I like mine quite peppery, but that's a very personal thing.
4) Finely chop the fennel herb and sprinkle over the top of the salad in a vague attempt to make it look pretty.
This is another salad that's different but just as good after 24hrs refrigeration, another great reason to try it!
Enjoy and share...
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