This orange and fennel salad is a fresh, colourful starter perfect for hot summer months. The mix of soft and crunchy textures and sweet and sour flavours of this dish are really what make it so attractive. Add a few black olives for an additional briny taste and a few drops of white balsamic vinegar to liven up the fennel’s licorice flavour. As with every simple recipe, success lies in the details. Carefully slice your ingredients, making sure to balance them out in the plate for a nice presentation. This salad also makes an interesting main course when combined with ricotta salata or a beautiful side dish with some seared tuna.

Ingredients

• 2-3 medium oranges (peeled, segmented)
• 1-3 fennel bulbs (trimmed, fronds reserved)
• 12 black olives (halved)
• mixed peppercorns
• salt as needed
• 2-3 tsps white balsamic vinegar
• 2-3 tsps extra virgin olive oil

Preparation

Wash the fennel and remove the hard parts and outer leaves. Set aside the fronds, which you will use for serving.

Cut the fennel first in half and then into thin slices. Cut an orange in thin rounds. Set aside.

Segment an orange, removing the peel and white pith, cutting down either side of the membrane to release segments.

In a serving dish, make a layer with the rounds and orange segments. Top with fennel slices and olives.

Season with salt and pepper and a drizzle of oil and white balsamic vinegar.

Decorate with fennel fronds.