Endive, Fennel and Blood Orange Salad
These 3 ingredients, endive, fennel and blood orange are all at their peak in winter and in abundant supply.
Serves 4-6
The blood orange is a variety of orange with crimson, blood-colored flesh. It's vitamin C helps boost the immune system.
Ingredients
1 bunch (about 300g) baby endive
1 fennel bulb
2 blood oranges
1/4 cup extra virgin olive oil
1 tsp Dijon mustard
Salt and freshly ground black pepper
Method
Trim endive leaves, separate, wash and dry. Place into a salad bowl.
Trim fronds from fennel. Keep some small fronds and add to salad. Remove any outer, discoloured fennel leaves and then finely shave into thin strips. Add to salad.
Juice one of the oranges and strain the juice into a jar. Add the oil and mustard, place on lid and shake until well combined. Season with salt and pepper.
Using a sharp knife, remove the skin and white pith from the remaining blood orange. Cut crossways into 5mm-thick slices. Place into the salad bowl.
Drizzle salad with the dressing. Gently toss until well combined and serve.
fibre - immune - antioxidant - anti ageing - anti cancer
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