I love the dramatic colour of blood oranges (or blush oranges, as they seem to have been renamed in Waitrose – why?), and this salad shows them off to perfection. It is very simple, but looks great, can be prepared an hour or so ahead and is such a good combination of flavours, especially at this time of year when one is desperate for fresh flavours and crisp textures after all the cold-weather comfort food we have been eating.
This salad is the ideal starter before a substantial main course, but I think it would also work as a side with something like duck breast, or a lentil salad. Good vinegar is essential – the sweet-sharpness of sherry vinegar is a great foil to that of the oranges. Serves 4
2 heads fennel
3 large or 4 small blood oranges
salt and pepper
3 tbsp olive oil
2 tsp sherry vinegar
Trim the fronds from the fennel, chop them finely and put on one side. Trim off the stalks and base of the fennel bulbs, sit them upright and cut downwards into very thin slices. Arrange onto the four serving plates – I found I didn’t need all of the fennel to make four servings – drizzle over the olive oil and season with salt and pepper.
Using a serrated knife cut away the peel from the blood oranges. I cut off the top and bottom first, then work in strips cutting down and round the orange, keeping the knife as close to the pith as possible – a serrated knife really makes this much easier. You want to get rid of all traces of pith without losing too much flesh or juice. Then slice the oranges across into 0.5 cm slices and arrange five or six slices on top of each plate of fennel, removing any pips or pith from the centre as you go. Drizzle ½ tsp of sherry vinegar over each serving of oranges and sprinkle with the reserved fennel fronds. A final grind of black pepper and you’re ready to serve, ideally with some good sourdough bread. If you wanted extra greenery, some rocket might make a good addition.