The classic flavour combination of fennel and orange makes a wonderful winter salad. It's pairs perfectly with chicken, fish or protein of your choice for an easy dinner!
- 3 medium oranges, choose a variety of navel, Cara Cara, blood, Satsuma and Valencia
- 1/2 cup Sarafino Homestyle Baked Olives OR Davinia Harvest Spiced Kalamata Olives, smashed and pits removed
- 1 fennel bulb, core removed and thinly sliced*
- 1/4 cup Sarafino OTTO, ASPRO or MAURO extra virgin olive oil
- 1 tbsp Columela Sherry Vinegar
- Maldon Sea Salt and freshly ground black pepper
- Pinch crushed red chili flakes, optional
- 2 tbsp chopped fresh herbs such as parsley, basil, mint or fennel fronds
- Prepare oranges: Using a sharp knife, cut ends off oranges to make two flat surfaces. Following the contour of the orange, cut peel and pith from oranges and discard. Over a medium bowl, cut between membranes to release segments. Let juices and segments fall into the bowl. Add olives and fennel slices to the bowl and toss to combine.
- Vinaigrette: In a small bowl, whisk together olive oil and vinegar. Pour over orange-fennel mixture and toss to combine.
- To serve: Divide salad between 8 salad plates or arrange on a serving platter. Garnish with salt, pepper, chili flakes (if using) and fresh herbs or fennel fronds. Serve immediately.
*To slice fennel: A mandoline is the perfect tool to use to thinly slice fennel. To use a mandolin, cut the long stalks and fennel fronds off the bulb of fennel. Do not throw the stalks or bulbs away. The stalks can go into a freezer safe bag for use in vegetable stock. Use the fronds to garnish the salad.
Cut bulb in half and cut out the V-shaped core in the centre. You can use your chef knife to cut paper-thin slices. Or adjust mandolin to thinest blade and place bulb on mandolin. Using the blade guard, run fennel bulb down the mandolin to make thin or shaved slices. Proceed with salad as directed.