When blood oranges come into season, celebrate them with this salad. The contrasting colours of the snow-white cheese, purple leaves and deep red fruit looks glorious, and tastes it, too. It’s best eaten as fresh as possible, so make it at the very last minute.
Meanwhile, place the oranges in a shallow dish – you want to catch all the juice – and cut off the tops and bottoms to expose the flesh, then carefully pare the skin away from the sides, following the curve of the fruit. Slice horizontally into discs. Measure
Tear the radicchio into large pieces and add to a large bowl with the rocket. Toss in the toasted bread, orange slices and mozzarella pieces. Drizzle with the dressing and toss very gently. Serve straight away.
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