Fennel and Blood Orange

According to The Dining Room.ie and food writer Tom Doorley, this combination is in the top ten list of fashionable ingredients. I just happened to have the ingredients and on a lovely sunny Easter Saturday thought it would be perfect with some fish.








Fennel and Blood Orange Salad

1 fennel bulb finely sliced
1 red onion finely sliced
2 blood oranges skin and pith removed and cut into segments
half a lemon juiced
the juice saved from segmenting the blood oranges
2 tbsp extra virgin olive oil
salt and freshly ground pepper

Using a mandolin slice the fennel and the red onion. Prepare the oranges using a sharp knife to remove the skin and pith and carefully cut into individual segments (peel and segment the orange on a board, carefully tip the juice that comes out into a small bowl.)

Add the lemon juice to the saved orange juice and add roughly equal quantity of extra virgin olive oil to the juices. Season with sea salt and freshly ground black pepper and toss through the salad.