citrus salad with fennel, radishes and pomegranate
serves 6
2 oranges
1 small bunch of French breakfast radishes
3 heads of fennel
juice of 1 small lemon
3 tablespoons fruity extra-virgin olive oil
A grind or two of fresh black pepper and a sprinkling of fleur de sel
1 pomegranate, seeded
a handful of Italian parsley leaves
Slice off the bottom of each orange and cut away the peel and pith from top to bottom. Cut into segments and remove the seeds.
Cut off the leaves of the radishes and cut into thin slices using a vegetable peeler. If the leaves of the radishes are perky, add them to the salad.
Trim off the fennel tops and slice in half. Remove the tough outer layer and trim the bottom. Using a mandolin or sharp knife, cut into very thin slices, tossing them into a bowl of lemon juice to prevent them from discoloring.
Gently toss all of the ingredients together, except for the oranges and pomegranate seeds, in a small bowl. Season to taste and arrange on a platter. Tuck the slices of orange in and around the salad. Finish with a sprinkling of pomegranate seeds and parsley leaves.
