Super simple but packed with Mediterranean sunshine and Italian tastes. In February, when it’s citrus season from Sicily, I really love this with ‘blush’ or as they used to be called ‘blood’ oranges, because the flesh is mottled or completely dark red and somehow less acid than your big orange oranges. But as oranges store so well, any time of year can be good.
Nostalgia for my student days in Italy, sitting on steps chatting, eating oranges and, er, smoking. The ciggies were NS Nazionale di Stato. Can you imagine, a government cigarette company?! The 80s are a long time ago.
Anyway, fennel and orange salad. A bit of a treat but so good and your vitamins and minerals for the day sorted, especially if you get organic. You can add some black olives; if so, cut back on salt.
Ate the salad before taking a picture, two oranges left over.
Ingredients (serves 4, or me twice)
1 large or 2 small bulbs of fennel
2 large oranges
Maldon seasalt
4 tbsp extra virgin olive oil
Method
- Trim the fennel, saving the tougher outer layer and finger-like stalks for soup, and set aside the frilly fronds. Slice the trimmed bulb in half, then slice each half thinly.
- Cut the base from the oranges so they sit flat, then pare away the skin and pith. Fillet each segment with a serrated knife and save in a bowl. Squeeze the skeleton of skins and attached remaining juicy bits on top
- In a bowl, mix the orange, fennel and onion together, sprinkle with salt, pour over the oil, tear over the fennel fronds, toss again and serve.