I have a strange habit of eating summer things in winter.
This salad feels like the last remnant of summer. The colours, the zing, the crunch. We’ve been lucky here in Sydney – the weather has treated us with sunny days and 19 degree weather (pretty hot, since it is June and officially winter). I never grew up eating fennel, but have started a craving for it. Every weekend I go to Room10 and order the same thing. The open sarnie of cured ocean trout, soft boiled egg with the rocket and fennel salad (plus a flat white as well). I order it knowing, that the trout is top notch and the salad has the thinnest sliced fennel in it – my two favourite things for brekky. If you haven’t tried it – it’s a winner.
Thin is key when fennel is the salad star. I can’t stress it more. Fennel has a strong aniseed flavour, with a rather thick bulbous root. If you’re not so great with a knife (I put my hand up here!) use a mandoline. It will create the most delicate slices of fennel with little fuss and make this salad a joy to eat. Team the fennel with rounds of radish (this was from my garden – hip hip hooray) and orange segments for a colourful lunch or shared dinner side salad.
Let’s hope the weather gods hear me, and let that warmth stay for the weekend.
ORANGE, FENNEL & RADISH SALAD
FOR THE SALAD
1 BABY FENNEL, SLICED THINLY (RESERVE FRONDS – HERBY TOP BITS)
1 ORANGE, SEGMENTED
4 RADISHES, SLICED THINLY
FOR THE DRESSING
2 TABLESPOONS SHERRY VINEGAR
4 TABLESPOONS EXTRA VIRGIN OLIVE OIL
SALT AND PEPPER
LET’S GET COOKING
Combine the salad ingredients in a large bowl.
Whisk the dressing together in a separate small bowl.
Toss the salad with the dressing. Arrange on a platter, top with fennel fronds.
Serves 2 as a lunch salad or 4 as a side salad.