Orange, fennel & red onion salad
When the tomato, cucumber and lettuce summer salad season is over, it's time to turn to winter fruit and vegetables when you want the refreshing crunch of a salad.
This recipe fits the bill perfectly, adding vibrant colour and citrus tang to your winter table and perfectly complementing all types of richer meals as well as fish and chicken dishes.
Preparation time: 15 minutes
1 red onion, thinly sliced in half moons
Juice of 1 lemon
1 fennel bulb (or 2 baby fennel bulbs), cut in half lengthwise and feathery tips reserved
Extra virgin olive oil
Pinch dried chilli flakes
Sea salt and freshly ground black pepper to taste
Handful of black olives
- Place the onion in a shallow bowl, pour over the lemon juice and set aside while you prepare the rest of the salad. The lemon juice brings out the onion's colour and tones down its sharp heat.
- Use a mandoline or a very sharp knife to cut the fennel into thin slices. Place in a wide, shallow serving bowl.
- Peel the oranges, removing any white pith. Hold the fruit over a small bowl to catch the juices while you cut the oranges into segments. Add the orange segments to the fennel in the serving bowl. Squeeze any extra juice from the orange skins into the juice bowl and set aside.
- Drain the onions well and add to the serving bowl.
- Whisk a little olive oil into the reserved orange juice to make a dressing. If you don't have enough orange juice, add a splash of your favourite vinegar. Season the dressing with chilli, salt and pepper. Pour over the salad and toss lightly. Garnish with the reserved fennel tips and a handful of black olives.
Recipe developed by award-winning cook and food writer Andrea Ball