Salads are not just for summer, some of the winter fruits and veggies make magical salads. This winter salad of fennel and blood orange looks as beautiful as it tastes.




Skill level

Average: 3.3 (38 votes)


  • 2 blood oranges
  • 5 baby fennel bulbs, very finely sliced
  • 6 chervil sprigs, leaves picked
  • 120 ml extra virgin olive oil
  • 2 tbsp white wine vinegar
  • salt and pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Use a small, sharp knife to cut the peel from the oranges, making sure to remove all the white pith. Holding the oranges over a bowl to catch any juice, cut on either side of each segment, removing wedges of flesh but leaving the membranes. Place the wedges in a mixing bowl (use the juice for another purpose).

Add the fennel and chervil to the orange. Drizzle with the oil and vinegar and season to taste with salt and pepper. Toss and serve immediately.