The Perfect Winter Salad
I improvised this salad with citrus, fennel, and radicchio as a side dish for some roasted lamb racks, and just like that I discovered the perfect winter salad.
Ingredients for two people
1 large fennel bulb, preferably with some fresh greens
1 small head of radicchio or other bitter salad – I like to mix different varieties, the pink ones are my favourite
a couple of green salad leaves
2 blood oranges
fennel seeds
honey
good olive oil, pepper & salt
Method
Trim and thinly slice the fennel bulb. Keep the greens for later.
Heat some olive oil, add the fennel and seeds, and gently fry them until the vegetables turn golden. They should stay al dente—season with salt, pepper, and some honey, mix, and set aside.
Tear the radicchio and salad leaves into bite-sized pieces and rinse them in cold water. Peel and fillet the oranges.
Squeeze any remaining juices from the orange peels into a small bowl for your dressing. Stir in some olive oil, honey and freshly ground pepper.
When the fennel has cooled down, and your salad is ready to serve, combine everything in a large bowl.
Enjoy!
