This salad is a fresh and gorgeous, with contrasting flavours of orange and aniseed from the fennel. The lesson focusses on slicing oranges without squashing the juice out of them in the process!
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Fresh from the garden: oranges, blood oranges, fennel, red onion, parsley
Recipe source: Melissa
Serves: 6 or 24 tastes
Equipment:
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Ingredients:
Blood orange vinaigrette
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What to do:
To make the blood orange vinaigrette:
- Finely grate the rind from the blood orange using the microplane grater and reserve in a screw-top jar.
- Cut the blood orange in half and juice to make about 1/3 cup juice.
- Measure and add in the olive oil, blood orange juice, mustard and a pinch of salt and grind of pepper. Screw lid on securely and shake well.
To make the salad:
- Wash the fennel and trim it. Finely slice the fennel very carefully using a sharp knife.
- Peel the red onion and cut in half. Finely slice each half to form little half-moons.
- Peel the remaining oranges and cut in half. Place each half on the chopping board and very thinly slice them, without squashing the orange!
- Wash the parsley or coriander and spin-dry. Pick off the leaves, discarding the stalks and chop if needed.
- Toss the orange slices with the fennel and red onion in a bowl to combine. Place in a large mixing bowl, sprinkle with the parsley or coriander and pour over the orange vinaigrette.
- Toss to combine and then divide into your serving bowls.
Notes: Why is it called a blood orange? What does fennel smell like?
Image may be NSFW.
Clik here to view.
Image may be NSFW.Clik here to view.
