This salad is a fresh, crunchy starter or a refreshing follow-up to a rich and hearty main meal.
The combination of zingy herbs, aniseedy fennel and citrus tang offers an explosion of flavour.
To prepare a fennel bulb for use in the kitchen, first cut off the stalks about 1cm from the bulb. Reserve any fresh green fronds to use in the salad.
Pull off and discard any wilted or browned pieces of the bulb, then slice in half. Cut out the tough core at the base of each half. Slice thinly, or
use a mandolin to get paper-thin slices.
Photo - AGfoto/Shutterstock.com
What you need
1 fennel bulb
5 large green asparagus spears
1 blood orange, segmented
1 handful of fresh herbs, such as mint, parsley, tarragon and basil
¼ cup pistachio nuts, lightly roasted
1 handful parmesan, shaved
1/2 lemon, juiced
100ml extra virgin olive oil
What to do
1. Thinly slice the fennel bulb, and shave the asparagus spears into thin strips using a potato peeler.
2. Top and tail the orange, then slice off the skin and use a paring knife to slice the segments from between the membranes.
3. Mix the fennel, asparagus, orange segments and freshly torn herbs in a large bowl.
4. Whisk together the lemon juice and extra virgin olive oil and season with sea salt and freshly cracked black pepper.
5. Scatter the salad over a large serving platter; top with pistachio nuts and parmesan shavings.
6. Drizzle the dressing over the salad.
Recipe: Chris Arkadieff