19 May

A Sumptous Salad of Olive Oil, Fennel & Blood Orange

Summer is the time for salads, and summer is coming close. Here’s a salad that is a bit different, but really great for those hot summer days.

You will need:

3 bulbs of fennel
1 orange squeezed for its juice
2 cups of mesclun salad mix
1/3 cup of olives with the pips removed
2 oranges split into individual segments
1/2 cup of parsley leaves
1/3 cup of extra virgin olive oil
1 lemon squeezed for its juice
1/4 lb of the finest Parmesan cheese
salt and pepper for seasoning

Take the fennel and trip the tops. Also remove or trim any outer leaves that need it. Cut each one in half lengthwise and slice them thinly. Place in a bowl and add the lemon juice, tossing it all together.

Take another small bowl and add the olive oil, orange juice, seasoned with a little salt and pepper. Whisk it all together.

Take yet another bowl and add the olives, orange segments, parsley leaves, mesclun salad mix and the fennel together. Toss them all gently and shave the parmesan cheese liberally over the top.

Serve up to six people and enjoy!

Leave a Reply