Fennel, blood orange and pomegranate salad

Name: Fennel, blood orange and pomegranate salad
Yield: Serves 4
Ingredients: 2 pomegranates; 2 fennel bulbs; 4 blood oranges or pink grapefruit; 4 blood oranges or pink grapefruit; salt and freshly ground black pepper; 50 ml extra virgin olive oil; juice of 1 lemon; 2 red chicory; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

This is a refreshing salad of contrasting tastes and textures - the sweet softness of the blood oranges, the crunchiness of the fennel and the bitterness of the chicory. I think that’s why it works so well.

Ingredients

4 blood oranges or pink grapefruit
2 fennel bulbs
2 pomegranates

Gluten-free
Vegan
Simple

Method

Top and tail the oranges and, using a small sharp knife, cut off the skin and pith. Segment the oranges into a bowl and squeeze in any juice from the skin.
Cut the fennel bulbs into quarters lengthways, trim off the roots and peel away the outer layers, which can be quite tough. Cut the quarters into fine strips and add to the orange segments. Keep the herby to