Blush orange, fennel and olive salad – for Pesach
This recipe is from the Jewish Chronicle. It is Kosher for Passover.
Simple, seasonal and full of flavour, make the most of beautiful blush oranges while they’re in season.
8 red blood oranges
1 small fennel
Handful of pitted dry black olives
Salt and freshly ground black pepper to taste
2 – 3 tbsp. good quality extra-virgin olive oil
Micro-herbs, to decorate (or tiny mint or basil leaves)
Peel the oranges with a sharp knife, removing the pithy white outer membrane too. Cut each orange into 1 cm thick round slices and arrange them on each individual starter plate or in a large serving platter.
Finely slice the fennel and scatter it on top of the orange slices – if preparing the fennel ahead, toss the slices in lemon juice to stop browning.
Cut the dry pitted olives in half and sprinkle them on top.
Dress the salad with salt, pepper and a generous drizzle of good quality extra virgin olive oil. Sprinkle a few herbs over the top for added colour. Serve immediately.