FENNEL AND BLOOD ORANGE SALAD

fennel and blood orange salad recipe

by Gourmet Guide, Jenny Handley

Serves 6

ingredients

  • 1 large or 2 medium bulbs fennel, well washed
  • 1 large bunch radishes, topped and tailed
  • 2 blood oranges
  • 3T capers
  • 15g fresh mint
  • 15g fresh parsley
  • 2T cumin seeds, roasted
  • Dressing
  • 50ml olive oil
  • zest of 2 blood oranges
  • juice and zest of a lemon
  • 1T Dijon mustard
  • 1T honey
  • salt, pepper

method

  1. Shave the fennel bulb and radishes finely on a mandolin.
  2. Chop the stalks of the fennel, and some of the leaves, and add.
  3. Place in a mixing bowl.
  4. Zest the oranges and keep for the dressing.
  5. Peel and segment the oranges, cut in half and add to the fennel with the capers.
  6. Chop the herbs finely.
  7. Mix all dressing ingredients together, shake well and mix with the salad ingredients.
  8. Place the salad on a platter and top with cumin seeds.
  1. Serve immediately.
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