Blood orange + fennel salad
Very close up photo from last night's blood orange + fennel salad - here’s the recipe, it’s a delicious winter accompaniment served alongside a piece of pan fried fish + steamed chat potatoes.
Recipe from @karenmartini - I added some watercress + other salad leaves that were desperate to be picked from the garden.
6 blood oranges, chilled
2 red shallots, finely diced
4 sprigs oregano, leaves picked
10 marinated, semi-dried black olives
freshly ground black pepper
1 large fennel bulb
100ml fruity extra-virgin olive oil
Remove pith + skin from the oranges. Slice the flesh into 5mm rounds, then arrange on a serving plate.
Scatter the shallot over the orange, followed by the oregano.
Pit the olives by hand, tearing the flesh + scattering over the salad. Season the salad with salt + pepper.
Slice the fennel very finely (a japanese mandolin is ideal), then pile into little mounds on top of the orange. Season again with salt + pepper, drizzle with oil + serve.