FENNEL AND BLOOD ORANGE SALAD
Serves 4 as a side dish to go with a main
1 fennel bulb, trimmed
2 small blood oranges (or navel oranges)
1 cup young spinach leaves, washed and dried
½ handful each of coriander and mint, washed and dried, roughly torn
1 tablespoon pistachios, toasted and roughly crushed
1 tablespoon extra virgin olive oil
Sea salt and ground black pepper
Using a mandolin, finely shave the fennel into a mixing bowl.
Cut the peel and all the pith off the oranges. Over a small bowl so you can retain the juices, segment the oranges, removing the membranes between each segment as you proceed.
Gently toss the fennel, orange segments, spinach, herbs, pistachios and oil in the mixing bowl. Add enough of the reserved juice to making a dressing. Season to taste.