When I forget to prepare lunch or dinner — and it happens more often than I’d like — fennel is my go-to solution. I buy fennel bulbs by the box at the market, picking the plump ones: tender, firm to the touch, with bright green tops. I keep them in the fridge for those evenings when plans go awry.
If the meal I planned turns out too meagre, I quarter a fennel bulb and arrange the pieces on a plate alongside a small bowl of extra virgin olive oil and a generous pinch of salt. In Italy we call this pinzimonio: raw vegetables dipped in good olive oil. It’s simple, fresh and satisfying.
Fennel pairs beautifully with another seasonal favourite: oranges, especially blood oranges.
A fennel and blood orange salad is my winter staple, particularly alongside grilled fish or pork chops. When I truly forget to cook, this salad easily becomes the main course with a few additions. My favourite extra is crumbled feta, but anchovies, marinated herring or a torn buffalo mozzarella make excellent options too. Serve with crusty bread and more olive oil for a simple, complete meal.
Orange and fennel salad
Ingredients
- 1 fennel bulb
- 2 blood oranges
- a handful of black olives
- extra virgin olive oil
- salt
- black pepper
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Instructions
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Rinse the fennel bulb and slice it thinly, including the feathery tops if you like. Thicker slices keep a pleasant crunch; thinner slices blend softly with the oranges.
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Peel the blood oranges and slice them into rounds or segments, removing any seeds.
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Combine the sliced fennel and oranges in a bowl and add a handful of black olives.
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Dress the salad with generous extra virgin olive oil, salt and freshly ground black pepper. Serve immediately to keep the texture fresh and avoid excess liquid.
Serve this blood orange and fennel salad with…
When I do have time to plan a menu, I imagine this salad alongside richer first and main courses. For example, tagliatelle with romanesco and anchovies or butternut squash and lamb meatballs would pair beautifully. Finish the meal with a warm zabaione for a classic winter touch. What would you serve this salad with?
- Tagliatelle with romanesco, anchovies and burrata. The romanesco’s delicate texture and creamy taste contrast nicely with the crisp fennel and bright oranges. Cauliflower or broccoli can be used if romanesco isn’t available.
- Butternut squash and lamb meatballs. Sweet and moist, these meatballs carry warm autumnal flavors. A spoonful of pesto or some orange wedges brighten the dish and make for a memorable main course.
- Zabaione. A simple, soothing dessert made from ingredients commonly found at home. It’s luxurious and comforting on a cold winter’s day and a lovely way to finish the meal.
A short note from the kitchen
This post is shorter than usual because we’re busy preparing some exciting news. Come back on Friday to celebrate 10 years of Juls’ Kitchen and to discover a new project we’re thrilled (and a little nervous) to share.
