- 2 oranges
- Pinch of salt
- 1 tsp lemon juice
- 1 tsp olive oil
- 35g walnuts
- ½ a bulb of fennel, shaved
- ½ a bulb of radicchio
- 10g parsley, leaves picked
- 75g soft ewes or goats cheese
- Fresh pomegranate seeds to garnish
This wonderfully light salad celebrates many of our most nutritious winter ingredients. The bitter flavours found in radicchio help to stimulate the liver, with fennel acting as a wonderfully soothing digestive tonic and fresh orange providing valuable vitamin C, useful in these colder months. With such vibrant colours, this recipe makes for a beautiful dinner party starter or alternatively, a quick, gentle salad to enjoy of an evening with fresh bread, light pickles and cold meats.
Pre-heat the oven to 180°C
Chop the ends from the oranges and turn onto one of the newly straightened edges. Remove the the skin by cutting down the sides with the curve of the fruit, being sure to remove all of the pith. Segment by holding the oranges over a bowl and cutting closely between each of the membranes, letting the segments drop into the bowl. Squeeze the juice from what remains of the oranges into a separate bowl adding the salt, lemon juice and olive oil to form a light dressing.
Place the walnuts onto a baking tray and toast in the oven for 6-8 minutes until they are just browning at the edges. Set aside to cool before chopping finely.
Using a mandolin, shave the fennel into thin slices, add to the bowl with the orange segments and toss together. If you do not have a mandolin, simply slice as finely as you can with a knife.
Tear the radicchio leaves into large pieces (should you wish to use the smaller, tender leaves from the centre leave them whole) and divide between two plates. Layer the leaves with the orange and fennel and top with the parsley, soft cheese, pomegranate, and walnuts. Drizzle over the orange dressing and serve.