Crisp, shaved fennel tossed with sliced or segmented oranges in a gutsy, citrussy vinaigrette has been a popular salad in Italy since ancient Rome, and remains a definitive winter salad with ith cruncy and tangy combo. Pair it with ocean trout, smoked salmon, chicken, lamb or nutty, wholegrain salads.
2 small fennel bulbs, trimmed
2 small pink radishes, sliced
2 tbsp unpitted mixed olives
1/2 cup of rocket, or watercress leaves
2 tbsp mint leaves
2 tbsp dill, or fennel fronds
2 tbsp roughly chopped walnuts, toasted
half cup fresh pomegranate seeds, optional
2 tbsp lemon juice
3 tbsp orange juice
1 tsp dijon mustard
1 tsp ground cumin
2 tbsp extra-virgin olive oil
1. Using a small, sharp knife, peel the orange over a bowl, removing the white pith and skin, saving any juice.
Cut out each segment, then squeeze remaining juice from the rest of the orange.
2. To make the dressing, whisk the lemon juice with 3 tbsp of the orange juice, mustard, sea salt, pepper, cumin and olive oil until smooth.
3. Shave the fennel as finely as you can lengthways (a mandolin or slicer is good for this), and toss the fennel in the dressing with the orange segments, radish, olives, rocket (or watercress), mint and dill (or fennel fronds).
4. Place on dinner plates and scatter with walnuts and pomegranate seeds. Drizzle with any remaining dressing and serve.
Tip: Don't dress the salad too far ahead or the fennel sort of dies.