Although originally from corfu, this light and refreshing salad is a favourite of Italian Jews. Orange blends perfectly with the delicate flavour of fennel and the peppery rocket.
Ingredients
2oranges, such as Jaffa, Shamouti or blood oranges
With a vegetable peeler, cut strips of rind from the oranges, leaving the pith behind, and cut into thin strips. Cook in boiling water for a few minutes. Drain and set aside. Peel the oranges, removing all the white pith. Slice them into thin rounds and discard any seeds.
Trim the fennel bulb, then cut in half lengthways and slice across the bulb as thinly as p