Ok, so I know I keep telling you all how much I love salads but I really didn’t mean to post ANOTHER salad recipe quite so soon. I promise. Really! This post is bought to you courtesy of a batch of burnt ANZAC biscuits (a kind of oatmeal cookie, more about that when I manage to cook a successful batch). Yep, somedays in the kitchen are just better than others, the better ones usually don’t include the words “crap, I forgot about the biscuits!” as you start to smell something burning….
Anyway, back to the salad. This post is the result of buying a bunch of blood oranges with the intention to make them into sorbet, then the entire household promptly all came down with nasty cold / chest infection thingies and the last thing any of us wanted was something cold. Even if it was delicious, and believe me, blood orange sorbet is very delicious! So there they were, languishing at the bottom of the fruit bowl waiting to be used up and it was too cold for sorbet (thank you Melbourne for your ever-changing weather, it’s spring – time to warm up already!).
During my usual wandering around the local Sunday market I spotted some fennel and had a lightbulb moment. Suddenly I knew exactly what I was having for dinner. After slicing up the fennel nice and finely with a mandoline, I decided to get all fancy and supreme the oranges. This is the process of cutting out the orange segments from between the membranes, it takes a little time but the result is lovely with no chewy fibrey (yes I am making up words) bits in your salad. There is a great post on Baking Bites that demonstrates the technique if you want to try it.
I was feeling so lazy, I didn’t even bother to make a salad dressing. The oranges were so juicy that all I did was drizzle over a couple tablespoons of olive oil and season it with salt and pepper. Then I popped a few fennel fronds on top for decoration, because this is a food blog and I like to make the photos look pretty
I also got to eat the entire thing myself because my dad decided he didn’t like it, even though he ate it the last time I made it with normal oranges. Oh well, maybe it wasn’t such a bad day cooking after all, even if I did burn the biscuits!
- ½ large fennel bulb
- 3-4 blood oranges
- 2 tbs extra virgin olive oil
- Salt & pepper
- Peel the blood oranges and supreme them by cutting the orange segments out from between the membrane and place them into a bowl, trying to catch as much of the juice as possible
- Finely slice the fennel and place it into the bowl with the oranges
- Add the olive oil and season to taste with salt and pepper, if you think the salad is a bit too sweet you can add some acidity with a little white wine vinegar or lemon juice to taste
- Place into a serving bowl ready to eat