Refreshing and vibrant, this colourful salad works wonderfully with the paella.
Ingredients
- 3 bulbs fennel, sliced into 2 mm, fronds reserved
- 100 ml sherry
- 4 large oranges, 3 peeled and thinly sliced, 1 juiced
- 1 tbsp red-wine vinegar
- 2 tbsp olive brine
- 50 ml olive oil
- 45 g rocket
- Small handful parsley, roughly chopped
- 30 g Marcona Spanish almonds, toasted and roughly chopped
- Handful large green olives, halved
Instructions
1 Put the sliced fennel in a bowl of iced water. Meanwhile, in a small saucepan, heat the sherry and orange juice over a high heat for 10–15 min, stirring regularly until syrupy and reduced.
2 Remove from the heat and add the vinegar, olive brine and oil, whisking together to emulsify. Season with salt and pepper to taste; set aside to cool.
3 When ready to serve, drain the fennel and pat dry with kitchen paper. Return to the bowl and toss with the orange juice and cooled dressing. Arrange the rocket and parsley on a platter, top with the orange slices, fennel and fennel fronds, then scatter with the almonds and olives.
Notes
TIP: Marcona almonds are a little sweeter than regular almonds, but regular ones would work just as well here
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Feature Image: W&H
