This salad is to die for. Can be served warm or cold. Recipe by Laura Calder.
1 fennel bulb, fronds reserved
olive oil, for frying
salt and freshly ground black pepper
1/2 small red onion
handful small black olives
handful toasted pine nuts
zest and juice of 1 lemon
Trim the fennel, reserving a handful of green fronds. Cut into slices about 1/4-inch thick. Heat a little olive oil in a sauté pan, and, working in batches and seasoning with salt and pepper as you go, fry the fennel on both sides until golden and tender. As the fennel is done, arrange it on a serving platter.
Peel the orange and remove the skin with a sharp knife, taking care to remove all the white pith from the fruit. Discard the peel. Cut out the orange sections, arranging over the fennel. Squeeze the remaining orange to extract the orange juice over the whole salad. Slice the onion into paper thin rings and arrange over the salad. Scatter over the olives and pine nuts. Squeeze over lemon juice, to taste. Finally, scatter over the reserved fennel fronds.
Add a drop of olive oil.