Fennel, Orange & Mozzarella Salad

Possibly the best thing to ever happen to fennel. Fresh, zingy, and just a little bit bougie.

Ingredients

For the salad:

• 1 small fennel bulb

• 2 oranges, peeled and sliced into rounds

• A handful of mozzarella balls, torn

• Good olive oil

• Salt and pepper

For the pickled onion:

• 1 small red onion, finely sliced

• 2 tsp salt

• 1 tsp sugar

• 75g white vinegar

Method

1. Pickle your onion
Add the salt, sugar and vinegar to a small saucepan. Bring it to a boil, then take it off the heat. Let it cool slightly, then pour over your sliced red onion in a jar or bowl. Let it pickle while you prep everything else. (This step can be done ahead.)

2. Prep the fennel
Finely slice your fennel, use a mandolin if you’ve got one. Toss it in a bowl with a teaspoon of salt and a good drizzle of olive oil. Let it sit for a few minutes to soften slightly.

3. Build your salad
Start with the orange rounds, laying them flat on a plate. Scatter the fennel over the top, followed by torn pieces of mozzarella. Spoon over the pickled red onion, then finish with another drizzle of olive oil, a crack of black pepper, and some fennel fronds if you’ve got them.

Notes

Best served fresh, but leftovers keep well for lunch the next day.
Pairs beautifully with grilled fish, sourdough, or just a sunny afternoon.