It has been quite some time since I last posted, but now I’m back with (another) fennel salad recipe. I’ve been lucky enough to have done a bit of travelling over the past month with trips to Switzerland, Denmark and Spain. The latter trip I plan on talking more about soon, and about the exciting project I was involved with over there. But for now, let’s get back to this salad.
Blood oranges – the true elites of the citrus family. Gracing us with their presence for a month or so before disappearing for another year, they are by far my favourite citrus fruit, and not just for their pretty colours. Now that they’re in season I’m buying them whenever I can and using them in just about anything (I have a cake planned and some marmalade, too). But this salad is, with its few ingredients and minimal effort, one of the best ways to enjoy them.
The natural sweet tartness from the blood orange, and the slight bitterness from the fennel results in this salad sort of dressing itself. Add a splash of olive oil and you’ll find that all the flavours come together yet manage to still stand out on their own – it is magical.
Fennel + Blood Orange Salad
1 fennel bulb
2 blood oranges
Seeds from half a pomegranate
2 inches of fresh chives
Using a mandolin, slice the fennel into a bowl.
Remove the peel from the blood oranges (follow steps 1-3 here) and then cut into slices.
Arrange the two on a plate, drizzle over olive oil, add a sprinkle of pom seeds and your chopped chives. Simple!