Fennel, blood orange and Jerusalem artichoke salad


Salads don’t have to be boring. Simple techniques such as marinating and thinly slicing your vegetables can really add new dimensions to taste and texture that will tickle the palate and satisfy the senses.

This salad is fresh and vibrant, bursting with flavour and perfect anytime of the year. Fennel eaten raw is often something that divides opinion due to its aniseed bite, which I would point out that I am not keep on either. But miraculously, when marinated, it loses this and you are left with a delicate, beautifully crisp and fragrant vegetable. The blood orange adds a wonderful colour to the dish and the perfect sweetness to balance the other flavours. Jerusalem artichoke is also a personal favourite and lends a strong earthy flavour to the dish, perfectly complementing the other elements.

1 bulb fennel, sliced thinly on a mandolin
2 Jerusalem artichokes, washed and scrubbed, sliced thinly on mandoline
2 blood oranges, supremed, juice reserved
4 tbsp lemon juice
2 tbsp extra Virgin olive oil
1 tbsp apple cider vinegar
Large bunch rocket
2 tbsp parsley
1 tbsp nutritional yeast (optional)
1 tbsp cashew nuts
½ tsp Pink Himalayan salt
Pinch black pepper
Pine nuts for garnish

Marinade artichokes in ¼ tsp salt, 1 tbsp lemon juice, 1 tsp olive oil, black pepper and 1 tbsp apple cider vinegar.
Marinade rocket with pinch of salt and drizzle of olive oil.
Grind cashew nuts in a pestle and mortar or coffee grinder and mix with nutritional yeast and pinch of salt.

To assemble, make a bed of rocket, then layer the fennel on top.
Make a cut in Jerusalem artichokes almost to the top and then fold 3 out over the fennel.
Add supremed blood oranges to the salad. Garnish with fresh parsley, pine nuts and sprinkling of cashew/nutritional yeast mixture. If you don’t eat nutritional yeast, you can leave this out and just sprinkle with the ground cashews.

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