Blood orange, fennel, spinach and olive salad

Blood orange, fennel, spinach and olive salad

From
Harvest
Serves
4
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Using a sharp knife, remove all peel and pith from 2 blood oranges. Slice the segments from the membranes, so that each segment is free from any pith or seeds. Put them in a bowl. Squeeze any excess juice from the orange membranes into a small bowl and set aside for dressing. Remove the tough outer layer and core from 1 fennel bulb and discard. Thinly slice the fennel and combine with the orange segments, a generous amount of baby English spinach leaves and a handful of small black olives. Make dressing by mixing 1 tablespoon red wine vinegar with the reserved orange juice. Season with salt and freshly ground black pepper and add 3 tablespoons extra-virgin olive oil. Whisk to combine and dress the salad just before serving.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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