I love winter, I really do! I especially love food during this time– comforting, rich and nostalgic! However, only one month in and I have had relentless cravings for fresh 'winter' salads! Two of my favourites are super simple and quick to whip up – they are perfect served with a whole roasted fish, a plate of pasta or as part of a large sharing meal. These recipes are very flexible and can be altered as you see fit. The latter is hardly a recipe at all and requires only the ingredients and a bit of assembly!
FENNEL ORANGE AND OLIVE SALAD
SERVES 4 as a side
1 bulb of fennel, trimmed, fronds reserved
1 orange
small handful of dried black olives, pitted
a pinch of dried chilli flakes
a lug of olive oil
seasoning to taste
1. Thinly slice the fennel and arrange on a serving plate.
2. Peel the orange and cut into segments, trying not to take the pith with the fruit (This takes a bit of practice but once you learn how to segment an orange it's dead easy). Arrange these segments over the fennel and squeeze any of the juice from the orange's insides over too.
3. Roughly chop the olives and scatter over the salad with the chilli flakes. You can add more or less chilli flakes, and olives, depending on your taste.
4. Scatter over the reserved fennel fronds, drizzle with olive oil and season to taste. Serve immediately!
RADICCHIO SALAD
SERVES 4 as a side
Large handful of radicchio leaves
Handful of parsley
Roasted hazelnuts, roughly chopped
Olive oil
Lemon juice
Sea salt to taste
1. Roughly tear the radicchio and arrange on a serving plate. Tear the parsley and scatter over, along with the hazelnuts.
2. Drizzle with olive oil and a squeeze of lemon juice. Season to taste with sea salt and serve! So simple and refreshing!