A simple, fresh and zesty salad full of flavour and ready in less than 5 minutes.
4 medium-sized blood oranges
2 medium fennel bulbs
sea salt to taste
ground pepper to taste
1/4 cup Italian parsley leaves stem removed and roughly chopped
1/4 cup fennel fronds roughly chopped
3 tbsp Apple Cider Vinegar
Blood orange juice from one half of an orange
4 tbsp Extra Virgin Olive Oil
2 tbsp maple syrup
- Peel and slice the oranges into small segments, removing the membrane as you work. Reserve half an orange to use for the dressing. Slice the fennel, ideally with a mandolin, or as thinly as you can, reserve fronds to mix in later. Remove any pieces of the core if you are not using a mandolin to slice.
- Place the orange slices and fennel into a bowl, season with sea salt and ground white pepper and mix. Place onto a serving platter or individual plates.
- To serve, sprinkle over the parsley leaves and fennel fronds, then drizzle over the dressing.