The slight aniseed flavour of both fennel and blood oranges makes this a refreshing winter salad. Serve as a starter or as an accompaniment to grilled fish or chicken.

Ingredients
Feeds 4. Takes 15 mins.

2 medium-sized fennel bulbs
1tbsp blood orange juice
2tbsp extra-virgin olive oil
½tsp sea salt
½tsp freshly ground black pepper
2 blood oranges

Trim the base and tops of the fennel and discard (keep a few clean fennel fronds if you were lucky enough to get them). Place the blood orange juice, olive oil, salt and pepper in a bowl and whisk well.

Slice across the fennel bulb very finely, almost shaving it, then toss the sliced fennel in the dressing.

Trim off the ends of each orange and discard. Using a sharp knife, cut off the peel and pith, then slice the orange finely crosswise.

Serve one large or four small salads, forming a stack of sliced fennel and orange. Drizzle with any remaining dressing and serve.

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