I’ve been tweaking this wonderful salad for a while and finally think I’ve nailed it.
It’s such an beautiful combination of flavors and textures and is super served with a rich main course.
Serves 3-4
1 good-sized bulb fennel
2 juicy, sweet oranges
1/2 red onion
2 tbsp extra virgin olive oil
1-2 tbsp lemon juice
1/4 tsp salt, approx
1/4 tsp pepper, approx
4 tbsp black olives, pitted and sliced lengthways in half
1 tbsp fresh oregano, coarsely chopped
1 teaspoon chopped fresh parsley to garnish
Cut the fennel bulb in quarters, trim the ends and remove the core. Cut in very thin slices. Stop slicing once you get to the greener part and discard the top or use for something else.
Peel the oranges with a knife so that you also remove the membrane on the outside of the flesh part. Cut down by the membranes on each segment to remove the segments without any membrane or white pith on them. Break larger pieces in half and do keep all the juices!
Peel the red onion and finely slice it. Lay the fennel, red onion, orange, olives and oregano on a plate and gently mix together.
Collect any juices from the orange, such as squeezing from the chopped-off membrane, and put them in a small bowl or jar (this is for the dressing).
Add the olive oil, lemon juice, salt and pepper then whisk or shake together. Taste for seasoning and add whatever you think it’s lacking. Drizzle over the salad.
Top the salad with some torn/chopped parsley and serve.