Fennel and orange salad
“Use blood oranges when they’re in season or add some shaved raw globe artichokes.” (p.76)
1 large fennel bulb, halved lengthways and thinly sliced
3 baby red radishes, thinly sliced
2 oranges, rind and white pith removed, sliced into rounds
1 large avocado, quartered and sliced
seeds of 1/2 pomegranate
2 tablespoons dill sprigs (optional)
2 tablespoons orange juice
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper
To make the dressing, whisk the orange and lemon juices together in a small bowl with the olive oil until well combined. Season to taste.
Add the fennel, radishes, orange slices, avocado, pomegranate seeds and dill sprigs, if using, to a large bowl. Pour over the dressing and gently toss together to coat. Serve immediately.