I do make this with a mandolin for ease and because my knife skills are not quite what they should be. But if you do not have one (or are too understandably nervous about slicing off the tops of your fingers) feel free to use the old school knife and board method to slice your fennel.
However you cut it, this is a hit.
For the Salad
- 2 fennel bulbs
- 2 blood oranges (or 1 ruby grapefruit)
- 15g dill finely chopped
- 15g chives chopped
- 50g roasted or salted or smoked almonds, roughly chopped
- 50g dried sour cherries (optional)
- salt and pepper
- Citrus Dressing
Optional Extras or Additions
- toasted pecans or almonds (or smoked or caramelised)
- pickled chilies
- shaved pecorino
- fresh mint
- mixed greens such as lambs lettuce or rocket
Cut each fennel in half through the core, removing the tough centres and any thick outer edges. Slice thinly. I prefer to use a mandolin
Segment blood oranges or other citrus of choice. (Sometimes I segment one and peel and slice the other for variation – get creative.) To do this, cut the top and bottom off the fruit so that it sits flat on the cutting board. Following the curve, run a knife down each edge of the citrus fruit from top to bottom, removing as much of the white pith and as little of the flesh as possible. Holding the peeled fruit over a bowl, segment each piece by running you knife along each side of the membrane until you reach the centre, releasing each piece into the bowl and catching every bit of juice.
In your serving bowl of choice, combine all the ingredients, adding the reserved citrus juice to the vinaigrette (or using the reserved juice as the base to start the dressing if it is not already made). Gently mix everything together and any other toppings of your choice (although none are technically necessary).
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
