This is a winter salad, as the main ingredients are in season during winter.
It’s extremely easy to prepare, it only needs some chopping, it can be done in advance, in fact it benefits from being left to rest for a few hours in the fridge!
You need very good organic oranges (if you can find blood oranges, well done!) and fennel with the small green leaves still attached, add some red onions and you are almost there
Ingredients for 2 people:
2 oranges
1 fennel bulb
1/2 a red onion sliced thinly
juice of half a lemon
olive oil, salt, pepper
Cut one orange in half, squeeze the juice of one half and mix it with the lemon juice. Add 3 tablespoons of olive oil, salt and pepper and mix well with a fork.
Prepare the other half of the orange, working onto a plate or bowl so you don’t loose any juice: cut the skin off with the white layer, then separate the slices and take the skin off, do the same with the other orange, using the whole orange this time, you don’t need anymore juice!
Slice the tops of the fennel, chop the green leaves finely and add them to the juice dressing, if the outer leaf of the fennel is damaged, discard it, then trim the bottom (it’s usually very hard) and slice vertically.
Put the orange segments and the fennel in the serving bowl, pour the dressing and leave to rest for at least 30 minutes.
