Fennel Salad with Orange
The first hot days in June are ideal for fresh and cooling dishes, here's one of my favourite with Fennel from my garden. The best oranges come from Sicily of course!
2 fennel bulbs, ¼ inch slices
1 small red onion, thinly sliced
2 oranges, slices removed from skins
½ cup extra-virgin olive oil
½ cup white wine vinegar
½ tsp red pepper flakes
1 spoon of orange juice
½ tsp of mustard
1 cup radishes, sliced paper thin
Salt, pepper and orange rind to taste
Finely grate the rind from 1 orange and reserve. Peel and segment all oranges.
To make the orange vinaigrette mix the reserved orange find with the olive oil, orange juice, mustard, salt, pepper and orange rind to taste in a screw-top jar. Shake well.
Toss the orange segments with the fennel and red onion in a bowl to combine. Place on a serving plate or in a serving bowl, sprinkle with the parsley and pour over the orange vinaigrette.