Friday, 15 June 2012

Fennel and Orange Salad



Fennel or Finocchio as it's called in Italy can make a really fresh and delicious salad. Even people who are not fond of that slight liquorice flavour like this salad. I like to use the smaller more tender fennel bulbs when I see them but you can use the larger ones and just remove the outer layer.


You will need: (for 2 people)

  • 2 small fennel bulbs
  • 1-2 oranges
  • 1 tsp orange zest
  • 1/4 cup olive oil
  • 2 tbsp cider vinegar
  • salt/pepper to taste
  • 1-2 tbsp fennel fronds

Step 1: wash and cut the bulbs. remove the tops and reserve some of the feathery fronds to add to the salad. I also remove the core before slicing with a mandolin. 



Step 2:  zest a bit of orange into the bowl (not too much) Use the mandolin to slice the fennel into shards. Chop some of the tender fronds and add to salad. Cut orange to expose the inner flesh and carefully remove the fruit with a knife without the membrane.


Step 3: once you have removed the orange from the membrane (this is called supreming an orange ) add to the salad and squeeze remaining juice into the bowl from the core before discarding. Add vinegar, olive oil, salt and pepper. Taste it and adjust. 


This salad can easily be doubled for a larger salad. I generally make portions for two.



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