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Blood orange and fennel salad recipe
- Cuisine: Modern Australian
- Serves 4
The amazing tang of blood oranges and the freshness of fennel are a winning combination in this brilliant salad.
Ingredients
1 red onion, sliced2 fennel bulbs
4 blood oranges
90g baby spinach leaves, washed
90g kalamata olives
Generous handful of flat-leaf parsley
1 tbsp sherry vinegar
Salt and freshly ground black pepper
3 tbsp extra virgin olive oil
Preparation
Pour hot tap water onto onion and allow to stand for 2 minutes, before draining. Place in a large bowl.Remove tough outer layer from fennel bulbs. Cut in half, remove core and slice fennel thinly (a mandolin is perfect for this if you have one). Add this to the onions.
Using a sharp knife remove all the peel and pith from oranges. Then remove the segments from the membrane, so that each segment is free from any pith or seeds. Squeeze any excess juice from orange membrane into a bowl and set aside for the dressing.
Add blood orange segments to the fennel, along with the spinach leaves, olives and parsley.
Add the salt and pepper and olive oil to the blood orange juice and whisk together. Drizzle dressing over salad and toss together gently.
If you enjoyed this Blood orange and fennel salad recipe then browse more Modern Australian recipes, salad recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.
Modern Australian Restaurants
Displaying 10 of 594 Modern Australian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
| 5. | Stirling Hotel | Stirling | |
| 6. | Mahogany Inn | Mahogany Creek | |
| 7. | Morning Star Estate | Mt Eliza | |
| 8. | Anise | City | |
| 9. | Artespresso | Kingston | |
| 10. | The Boat House by the Lake | Barton |
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Toasting spices
Toasting whole spices in a dry pan can help to bring out the essential oils and the flavour in the spice, however be careful to taste as you add the spice to your dish as the flavour will have changed and you may need less. Toasting pre-ground spices is a little trickier and it can ruin the flavour of the spice altogether.
Glossary
Timbale
A layered dish cooked in a tall mould (timbale) and then turned out. Often made of rice layered with vegetables or slices of aubergine layered with other vegetables and tomato sauce.
