November 22, 2023
Shaved Fennel and Orange Salad
Ingredients
- 4 large oranges blood oranges or clementines
- 60 ml lemon juice
- 60 ml olive oil
- Sea Salt
- 2 large fennel bulbs trimmed and sliced into very thin 1-2mm rounds
- 20 g picked tarragon leaves left whole or roughly chopped
- 50 g picked coriander leaves left whole or roughly chopped
- 10 g picked mint leaves
- 2 tsp fennel seeds toasted and lightly crushed
Instructions
- Use a small, sharp knife to top and tail the oranges. Cut down the sides of each orange, following its natural curves, to take off the skin and pith.
- Holding the orange over a large bowl (to catch the juice), cut in between the membranes to remove the individual segments, discarding the membrane and pips as you go; break up the segments slightly as you add them to the bowl. Add the lemon juice, oil and a teaspoon of salt, and toss to combine.
- You can make the salad in advance up to this stage but don’t add the remaining ingredients until just before you want to eat.
- Once everything is in the bowl, toss again gently, transfer to a large platter or individual plates, and serve at once.