This colourful winter salad is so beautiful. We eat with our eyes first and this salad is a riot of colour and flavour. It is fresh and crunchy with juicy sweet bursts from the oranges and pomegranate seeds. Perfect for when you are a bit fed up of soups and stews and need something light and fresh. Orange and fennel go so well together, we like to eat this salad with some salty olives or cheese crumbled on top, it makes a marvelous meal on it’s own, or of course you can enjoy it as a side. Blood oranges have just come back into season so I highly recommend making this salad with these.
Liz x
Ingredients (for 2)
- 1/2 a fennel bulb, thinly sliced
- 1 orange, skin sliced off, flesh sliced
- a wedge of cabbage, thinly sliced
- 1/4 red onion, thinly sliced
- lettuce leaves, washed, dried and torn
- herby salad dressing (blend a handful of parsley, the juice of 1/2 a lemon, 3 tbsp extra virgin olive oil, 1/2 a garlic clove, salt and pepper to taste)
- pomegranate seeds and toasted pumpkin, sunflower and sesame seeds to sprinkle
Method
- Cut all your vegetables and make the dressing. A handheld stick blender is the perfect tool to make salad dressings. Simply put all the dressing ingredients into a jug, insert the blender and blend into a sauce. Taste and add salt and pepper to your liking.
- Assemble the salad on a large platter for the best visual effect. Start with the lettuce leaves and drizzle them with a few tsp of the dressing. Then add the cabbage and fennel and more dressing. Place the orange slices evenly over the platter and sprinkle with the onion and the rest of the dressing.
- Finish with pomegranate seeds and toasted pumpkin, sunflower and sesame seeds. Now take to the table and enjoy!
