Blood Orange & Fennel Salad with Currants & Agro Dolce Dressing
I’m a massive fan of fennel, I love blood orange and I really like the agro dolce flavours: sweet, sour and bitter — so this salad is made up of a lot of my favourite things.
Serves: 4-6
Ingredients 13
3 blood oranges, peeled
2 red witlof, core removed, leaves separated
1 head radicchio, leaves separated and broken
1 bunch chicory, stems and leaves cut into 3 cm pieces
2 fennel bulbs, fronds chopped, bulbs finely sliced on a mandoline
100 g currants, soaked for 30 minutes in enough water to cover
1 bunch dill, picked
Agro Dolce Dressing
oil
1 red onion, thinly sliced
50 g caster sugar
75 ml aged red-wine vinegar
75 ml balsamic vinegar
100 ml olive oil
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Method 5
Remove the white pith from the using a small sharp knife. Working over a bowl to catch the juice, cut between each membrane to remove the segments. Squeeze out the remaining juice from the core and reserve for the dressing.
To make the dressing, heat a splash of oil in a small saucepan over low heat. Add the and gently cook until golden brown. Add the , , and and continue cooking until the sugar is dissolved and the liquid has reduced by a third.
Remove from the heat and set aside to cool. Once cooled, strain out the onions, whisk in the reserved orange juice and the and season to taste.
Give all of the salad leaves — , , , , and — a good wash and allow to dry in a colander.
Gently fold the , , , , , blood orange segments, and drained together with the dressing in a large salad bowl. Season with salt and freshly ground black pepper.
Alimentari's tips
Rocket is a good substitute if chicory is unavailable.
If blood oranges are out of season, navel oranges are a fine substitute. We also sometimes use apples or stone fruit, but citrus is lighter and great for summer.
