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Baby fennel and blood orange salad recipe
- Cuisine: Italian
Salads are not just for summer. Some of the winter fruit and veggies are just magic, like this winter salad.
Ingredients
5 baby fennel
2 blood oranges
6 chervil sprigs
Salt and pepper, to taste
120ml extra virgin olive oil
2 tbsp white wine vinegar
Preparation
Remove stems from fennel, cut the bulbs in half and slice very finely. Using a small sharp knife cut the peel from the blood oranges, making sure to remove all of the white pith. Hold the oranges over a bowl to catch any juice and cut either side of the segment membranes and remove the flesh.
Place both the fennel and orange segments into a bowl. Pick the chervil leaves and add to the bowl.
Drizzle with oil and the vinegar and season to taste. Serve immediately.
If you enjoyed this Baby fennel and blood orange salad recipe then browse more Italian recipes, salad recipes, barbecue recipes, quick recipes and our most popular hainanese chicken rice recipe.
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