Winter blood orange and fennel salad
May 3, 2020
: 2
: 5 min
: 5 min
: Easy
Celebrating blood orange and fennel, this fresh side salad pairs well with pork or pasta dishes. It also makes a beautiful starter with pan-seared scallops.
Ingredients
- 1 fennel bulb, core removed, finely chopped
- 1 blood orange, peeled and white pith removed
- ½ lime, juice only
- ¼ teaspoon Maldon salt
- ¼ teaspoon freshly cracked pepper
- 3 tablespoons high-quality extra-virgin olive oil
- 6 black Kalamata olives
- To serve
- 100g high-quality smoked salmon or 95g can high-quality tinned tuna, drained (optional) (we used Ortiz)
Directions
- Step 1 Place the fennel in a medium-sized bowl. Using a sharp knife, carefully segment the orange over the bowl, cutting between each of the membranes. The bowl will catch any juices. Using your hands, give the left-over orange a quick squeeze to release any remaining juices and discard.
- Step 2 Add all the remaining ingredients and toss to combine.
Variations:
- You can use leftovers for lunch with some high-quality tinned tuna or smoked salmon.
Citrus oils (lemon, orange, grapefruit) have traditionally been used in aromatherapy to improve mood and productivity. If you are struggling to find motivation over winter when you wake up in the morning, try rubbing a citrus aromatherapy blend on your pulse points and taking three deep breaths. It may help to energise you for the day ahead. We use Neal’s Yard Remedies to Roll Energy.
(Aromatherapy oils are for external use only. Only use as directed.)
