Serves 4
2 bulbs of fennel
2 blood oranges
60 g walnuts
10 ml walnut oil and a further 10ml
for a dressing
100 g wild rocket
1. Peel and wash the whole fennel bulb.
2. Cut straight down the middle and remove
the heart (the hard centre near the root).
Now slice as thinly as you can – we use a
mandolin for this.
3. Peel the blood oranges and segment and
put the flesh segments to one side, saving
any juice that comes your way, as this can
be used later.
4. Wash the rocket in cold water and shake
so it is as dry as possible.
5. Place a frying pan on a high heat and add
the walnut oil. When hot, carefully add the
walnuts until nicely toasted on both sides.
Remove from the pan and allow to cool.
Lady Carnarvon's
Fennel, Blood Orange & Walnut Salad
6. Time to toss the salad together. Take a
big bowl add the rocket, walnuts and
fennel and dress with walnut oil, then
gently toss together. Try not to handle
the salad too much, season with cracked
black pepper and sea salt and any
remaining blood orange juice.
7. Divide into four separate bowls and then
add a few blood orange segments to
each one.
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