This refreshing orange, fennel and olive salad is traditionally made with the slightly bitter blood oranges grown in Sicily but is delicious with normal oranges too. It makes a great starter or addition to a summer buffet and it looks as good as it tastes. It is also a brilliant recipe for testing your knife skills!
Ingredients
Metric
Imperial
- 1 grapefruit
- 2 blood oranges
- 1 bulb of fennel
- 1 red onion
- 12 black olives, stones removed
- 1 red chilli
- 1 green chilli, optional
- 1/2 bunch of mint
- 1/2 bunch of basil
- lemon juice
- salt
- pepper
- olive oil
1
Segment the grapefruit and oranges by slicing a thin layer off the top and bottom of the fruit to give a stable cutting surface
2
Slice the peel and pith off the orange following the curvature of the fruit. Try not to remove too much of the flesh
3
Gently slice between each segment of the fruit until you reach the middle of the fruit
4
Lift out each of the segments and place in the bowl, then repeat with the rest of the fruit
5
Trim the fennel's top and root then remove any blemished layers
6
Slice the fennel in half lengthways then into quarters. Place each quarter on the board, cut-side down
7
Cut out the core root at an angle and separate each layer of fennel then slice finely
8
Finely slice the red onion, olives and red (and green) chillies
9
Pick the mint and parsley into individual leaves
10
Arrange the orange and grapefruit slices on a plate then top with red onion, fennel, chilli, olives, mint and parsley
11
Finally, season with salt and pepper and drizzle over some lemon juice and olive oil
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