There isn’t a whole lot I like about winter, but juicy blood oranges are one of the few things that I can’t get enough of. The colours are just gorgeous and I love love love orange salads.
There is another one that I make regularly with rosewater, pistachios and goats cheese – but I’ll leave that for another post! This citrus salad with fennel and walnuts on first glance may not look toddler friendly, but what kid doesn’t like oranges! My little dude also loves fennel. Possibly something to do with the about I ate when breastfeeding in the early days – apparently it helps with milk supply and let down. So I ate a lot of it, and inadvertently, so did H.
The cumquats in the recipe may not be to everyone’s taste, so skip them if you can’t find them or don’t like them. I grew up eating them and love the sourness. My Nanna had a tree that produced the sweetest fruit. I find the sweetness is in the skin and then flesh is quite sour, so its important to eat the entire fruit.
If you are worried about giving walnuts and your child, keep them to the side and pop some on your serving only.
Citrus salad with fennel and walnuts
- 2 blood oranges
- 1 orange
- handful of cumquats (optional); sliced
- 1 baby fennel
- 1/4 cup walnuts
- A couple of sprigs of chervil to garnish (or use the fennel fronds)
For the dressing
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 1 teaspoon orange blossom water
- Salt and pepper
Cut the top and bottom off the oranges. Run your knife down the sides to remove the remaining skin so there is no white left on the oranges. Slice the oranges.
Using a mandolin to slice the fennel as fine as you can. Alternatively use a sharp knife to slice as fine as possible.
Arrange the fennel on a plate and top with the oranges, cumquats, walnuts, and garnish with the chervil.
For the dressing, combine all ingredients in a small bowl and combine. Drizzle over the salad. Serve, or refrigerate until ready to serve.
Recipe NotesServes 4 as a side. I prefer it served cold from the fridge, it allows everything to marinate and the fennel under the oranges to take on the other flavours.