| Fennel and Orange Salad |
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Fennel bulb is available from autumn through to spring. If has an exquisite aniseed flavour that goes well with seafood. It also has potent immune-enhancing properties – just what we need at this time of year. Fennel can be braised on its own with olive oil and white wine or eaten raw, as in this salad. To enjoy fennel bulb raw, it is best sliced very fine. If your slices are not so thin it may help to briefly sauté them in olive oil before adding to this salad. 1 orange 1 small fennel bulb 8 black olives, pits removed, sliced 2 T olive oil 1 T raspberry vinegar Sea salt and black pepper Handful of spring greens Remove outer skin of the orange. Chop flesh into small pieces. Halve the fennel bulb. Remove hard stalks but retain the feathery tops. Slice fennel bulb in fine strips. Finely chop the tops. Wash the spring greens. Combine all ingredients in a bowl, mixing well before transferring to a serving dish. |
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