Fennel and orange salad
“Wild fennel is different from its cultivated, puffed-up relative.”
- 2 fresh fennel tops
- 6 tbsp of extra virgin olive oil
- 4 tbsp of red wine vinegar
- salt and pepper
- 2 navel oranges
The perfect fennel bulb should be like a shiny snowball with delicate, bright-green tendrils shooting from the top.
Method
Peel off the tough outer layers of 2 fresh fennel tops, keeping aside the green feathery tops. Thinly slice the bulbs and toss in a bowl with 6 tbsp of extra virgin olive oil and 4 tbsp of red wine vinegar. Season with salt and pepper and set aside for 10 minutes. Cut the skin and pith off two navel oranges. Cut out the segments and place them in a bowl. Place the sliced fennel on a plate and scatter the segments over it. Mix the leftover juice with the remains of the dressing and pour over the salad. Finally, chop the green feathery fennel tops and sprinkle over the lot.
Serves 4.
