Salad of shaved fennel, pomegranate, goat’s cheese & blood orange

Salad of shaved fennel, pomegranate, goat’s cheese & blood orange

By
From
Huxtabook
Serves
4 as part of a shared meal
Photographer
Chris Middleton

Fennel is another of my favourite vegetables, and I much prefer it raw to cooked. When shaved, it makes a great salad ingredient, and goes really well with orange — in this case blood orange.

Ingredients

Quantity Ingredient
2 blood oranges
25ml good-quality white wine vinegar
150ml extra virgin olive oil
2 large fennel bulbs
1 pomegranate, seeded
200g marinated goat’s cheese
6 mint sprigs, picked

Method

  1. To segment the oranges, cut off the tops and bottoms using a small sharp knife. Working with one orange at a time, sit the orange on its flat bottom, then use the knife to cut away the skin and white pith, cutting from top to bottom, all the way around the orange.
  2. Working over a bowl to catch any juices, use the knife to cut between the fruit and the connective membrane of one orange segment. Cut the membrane off the other side, to release the orange segment, keeping the membrane as clean as possible. Squeeze the membranes over the bowl, to catch any juices. Cut the remaining orange segments in the same way, reserving any juices that fall into the bowl.
  3. Mix the reserved orange juice with the vinegar and olive oil.
  4. Trim the base of the fennel and remove any old outer pieces. Trim the stalks off the top and give them a wash to make sure there’s no dirt.
  5. Shave the fennel very thinly, until you reach the core, using a mandoline. (Be very careful not to slice your fingers, as this is the piece of equipment I have seen cause the most amount of kitchen injuries!) Do this just before serving, or the fennel will discolour and dry out. Some people like to shave it, then put it in water, but all this does is wash the flavour away.
  6. Place the fennel in a large bowl. Add all the other ingredients, tearing up the mint as you go. Toss all the ingredients together and season with sea salt and freshly ground black pepper.
  7. Serve in a large bowl.
Tags:
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Melbourne
Collingwood
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